1. Curry Paste. 2. Put coriander seed in mortar and grind to powder - or use spice grinder. 3. Add chilli and pound to powder. 4. Add salt, lemongrass, galangal, coriander root, kaffir lime, 1tbspn shallots, garlic, curry powder and turmeric root and pound til smooth. 5. Set Aside. 6. Condiments. 7. Chop mustard greens and put in bowl. 8. Chop coriander and spring onions and put in bowl. 9. Put diced shallots in bowl. 10. Put quartered limes in bowl. 11. Soup. 12. Put a bit of olive oil in a large heavy base saucepan. 13. Add curry paste prepared earlier and stir fry for a couple of minutes. 14. Add 1/2 tin of coconut milk and heat to a simmer. 15. Keep simmering until the mixture has reduced to a dark brown paste (may take up to 15 mins). 16. Add chicken and stir fry for 5 minutes. 17. Add 1/2 tin of coconut milk and 2 cups water and cook for about 10 minutes. 18. Taste and add fish sauce, palm sugar to taste. 19. Add Thai Chilli Jam. I use Mae Pranom brand Thai Chilli Paste I bought in Chiang Mai. 20. Taste again and adjust sugar, fish sauce and chilli jam. 21. Keep cooking for a further 10 to 15 minutes. 22. Bring a large pan of water to the boil in a separate pan. 23. Dunk the egg noodles and cook for a couple of minutes. 24. Serving. 25. Put a serve of noodles in a bowl and top up with chicken and soup. 26. Add condiments to taste -- 27. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
