Noodles with chicken in green curry recipe
I’ve wanted to make a green curry but minimum ingredients and maximum flavour. A bowl full of the curry along with some noodles sounded like a good Sunday lunch. This curry basically has 4 ingredients – chillies, coriander, ginger, garlic. Since I didn’t want it too hot, I deseeded the chillies and dry roasted them. You could leave the seeds on of them to get some heat into the curry. Also, I used the big green kind of chilli which are relatively milder.
Yield: 3 servings
Boneless chicken – 500 gm (I used boneless thighs)
Coriander – 1 cup chopped
Large green chillies – 4 deseeded
Ginger – 1 inch piece
Garlic – 3-4 cloves
Cumin powder – 1 tsp
Fish sauce – 1 tbsp (or more depending how salty you want it)
Chicken bouillon cube – 1 (optional)
Coconut milk – 1 cup
Sesame oil – 1 tbsp
Regular oil – 1 tsp
Deseed and dry roast the green chillies. Grind together with coriander leaves, ginger and garlic. Keep aside.
Heat the two oils in a pan, add the chicken pieces and let them brown on one side.
Add the green paste along with cumin powder and a splash of water. Let this cook on medium heat for 10 mins.
Now add coconut milk and simmer for another 5 mins.
Serve with cooked noodles and garnish with boiled egg and shredded cabbage.