Noodles With Chicken And Red Curry Paste

 

When I was a teenager there was no Mall or a big Shopping center etc.... and I remember there was only one posh store were you could buy imported things was at the same building as a Hotel was in the town.

So ofcourse one never goes to this shop as it is in the building were this posh hotle is, and I remember once going to a friends ( ofcourse we lost touch after me getting married her name is Anjana and me and my sisters have looked in the address book every where to find her back) place with few other friends and it was lunch time, and she said we have take away Noodles for lunch from this posh hotel as her dad had gone for a meeting and he was back home with noodles.
So ofcourse you can imagine what atleast I was thinking wow noodles from this posh hotel double wow :-) and we gorged in the chicken noodles and at that time I thought that was the most tastiest noodles I have ever had .
But I must say after I started cooking I have changed my mind as that was not the tastiest noodles I have had, sometimes I think it is much better if you make them home than these posh hotels.

Ofcourse you need the ingridients and I know when i was younger the only noodles I knew was Maggi noodles .

 



 

I do love to cook elaborated dishes but I also love to cook super fast meals too.

 

If I am giving a party I will be in the kitchen for hours , depending on who is comming or what the occasion is.

But then during the weekdays I am always trying to make dishes which I don't have to be hours in the kitchen. And to prepare this chicken you don't need to be in the kitchen for long.

And another plus point it if I have some left over , I put them in the freezer and when Shyama goes to her place after the weekend I give it to her.

 



I skinned chicken breast

400 ml coconut milk

2 tbsp of vegetable oil

2 cloves garlic peeled and chopped

2 tbsp of ginger finley chopped

1/4 cup spring onions chopped ( if i don't have spring onions i also have use normal onions)

1 big carrot thinly sliced

2 table spoon of thai red curry paste

1 to 2 chillies slices

1 tsp turmeric

2 tablespoon soysauce

1 tablspoon fish sauce

1 tablespoon rice vinegar

1 tsp palm sugar ( if you don't have you can use brown sugar or even normal sugar)

4 tablespoon roasted peanuts crushed

300 gm Noodles  cooked according the the pack instruction ( i just use the noodles i have at home, it doesn't matter what size or kind it is)

A handfull of chopped corriander.

Put the chicken breast and coconut milk into a pan and simmer for 10 to 15 minutes or untill the chicken is cooked.

Ramove the chicken breast and keep the rest of the coconut milk in bowl.

When the chicken is a bit cool to handel just shread them, i just use my fingers and as the chicken is cooked it you can shred it easily.

Heat the oil in a wok, add the onions, carrots,ginger and garlic and chillies and stir for few minutes.

Add the shreded chicken  curry paste, turmeric , soysauce, fish sauce and fry for few minutes till everything is coated. Add the coconut milk and palm sugar cook for 2 minutes . Add the cooked noodles and make sure the sauce is coated through, sprinkl with corriander and serve sprinkling the crushed nuts on top.