1. Skim off the thick creamy paste from the top of the coconut milk into a saucepan and use to saute the next ingredients. 2. Add curry paste and mix till combined on a fairly high 'saute' heat. 3. Add 1 Tbsp cilantro and the chicken and saute until chicken is cooked through. 4. Add the remaining liquid from the coconut cream, the additional can of coconut milk and the chicken stock. 5. Trim off the green portion of the lemon grass, and using the whiter sections, slice the stalks open down the middle (without going all the way through) and 'bruise' by bashing lightly with the edge of your knife - this allows the flavour to infuse your dish - but leave stem pieces large enough for easy removal from the dish later. 6. Add lemon grass, fish sauce and lime leaves to broth and simmer for 30 minutes. 7. Remove lemon grass and discard. 8. Add noodles, ensuring that they are covered by the broth and allow to simmer for 5 minutes. 9. Right before serving, stir in 2 Tbsp cilantro and green onions. 10. TO SERVE:. 11. Heap the 'cold- crispy' bok choy and bean sprouts into 2 bowls. 12. Ladle over the 'hot' chicken noodle curry. ---------------------------------------------------------------------------
Nutrition
Ingredients
