Malaysian Curry Noodles
Get ready to cook
Method:
1. In a pot, stir fry Malay Curry Paste for 1-2mins until fragrant. Add coconut milk and chicken stock; mix well and bring to boil, then reduce heat to bring to a simmer.
2. Assemble individual noodle bowls with ingredients.
3. To serve, pour hot broth into each bowl. Garnish and serve immediately.
Ingredients:
Broth:
400g Malay Curry Paste
800ml tinned coconut milk
800ml chicken stock (follow stock cube instructions)
Noodle Bowls:
10 x 120g cooked egg noodles
10 x 60-80g cooked sliced chicken OR prawns and half a hard-boiled egg
10 x 20-40g shredded carrot, blanched beansprouts, blanched shredded cabbage
3 chopped spring onions to garnish
Photo credit: Charles Haynes - creative commons
About this dish
10 portions
2 Medium
Serves:
Malay Curry Paste
Chilli Rating:
Product:
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