Everyday recipes
Huey's chiang mai chicken noodles
For more delicious recipes from Iain Hewitson, see this week's Woman's Day (on sale May 26).
INGREDIENTS
400ml can coconut cream
¼ cup red curry paste
2 garlic cloves, crushed
1 teaspoon ground turmeric
2 cups chicken stock
2 tablespoons dark soy sauce
1 tablespoon shaved palm sugar
2 small chicken marylands, halved
1 tablespoon fish sauce
Juice ½ lime
500g packet thin egg noodles
1 large onion, finely sliced
2-3 green onions, shredded
1 long red chilli, seeded, finely sliced
½ cup coriander leaves
METHOD
- Heat coconut cream in a wok or large frying pan on high. Reduce heat and simmer for 6-8 minutes, until thickened slightly.
- Blend in curry paste, garlic and turmeric. Simmer for 2-3 minutes, stirring continually.
- Add stock, soy and sugar, stirring until combined. Add chicken. Simmer, partially covered, for 20-25 minutes, turning chicken occasionally, until cooked through. Blend in fish sauce and lime juice.
- Meanwhile, deep-fry 100g noodles in small batches, until crisp and golden. Drain on paper towels. Deep-fry onion, until golden brown. Drain well and set aside with noodles.
- Cook remaining noodles following packet instructions. Drain well.
- In a bowl combine fried noodles and onion with green onions, chilli and coriander.
- Divide boiled noodles evenly between bowls. Top with chicken, sauce and fried noodle mixture.
Top TipIf preferred, segment a chicken into serving pieces and use in place of chicken marylands.
Read moreRead
Woman's Day's
interview with Huey.
