INGREDIENTS
8
chicken thigh, fillets
250 milliliters
Massel salt reduced chicken style liquid stock
1 1/2 tsp
Coriander, ground
1
Coriander, Fresh leaves
1
Fresh bean sprouts
1
Lime, large
1
Red onion, large wedges
1
Shallots, Fried
1 270 milliliter can
Coconut milk
90 g
Valcom red curry paste
3 tsp
Fish sauce
200 g
Egg noodles, dried
1 tbsp
Brown sugar
1 1/2 tsp
Curry powder
1 tsp
Turmeric, ground
1 tbsp
Coconut oil