Chiang mai noodles

title="Chiang mai noodles"
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(3) Rate it

• 0:10 Prep


• 0:20 Cook


• 
  4 Servings


• Capable cooks

Brown sugar is essential to the sour, salty and sweet Thai flavour balance in this noodle dish.

Featured in
Winter recipes, Noodle recipes

Ingredients

• 350g fresh egg (chow mein) noodles


• 400ml can coconut milk


• 2 teaspoons Thai red curry paste


• 1/4 teaspoon turmeric


• 500ml (2 cups) Massel chicken style liquid stock


• 500g chicken breast fillets, sliced


• 1 tablespoon brown sugar


• 1 tablespoon fish sauce


• 1/2 cup fresh basil leaves, plus extra to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Cook noodles in a saucepan of boiling salted water for 2 minutes or until just cooked. Drain. Refresh under cold running water. Set aside.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Meanwhile, heat 125ml (1/2 cup) of the coconut milk in a wok over high heat. Cook, stirring constantly, for 5 minutes or until the coconut milk splits and the oil separates. Add the curry paste and stir for 1-2 minutes or until aromatic. Add the turmeric and stir to combine.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Add the stock and remaining coconut milk and simmer for 5 minutes or until reduced slightly. Add the chicken and simmer for 5 minutes or until cooked through. Stir in the sugar, fish sauce and basil leaves.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Divide the cooked noodles among serving bowls. Ladle over the soup. Sprinkle with the extra basil leaves.
  
  
  

• Low carb

Nutrition

• 2516 kj

  Energy




• 24g

  Fat Total




• 16g

  Saturated Fat




• 3g

  Fibre




• 41g

  Protein







• 54g

  Carbs (total)

All nutrition values are per serve

• Author: Alison Adams


• Image credit: Jeremy Simons


• Publication: Taste Magazine

Source: taste.com.au