Coconut Chicken Curry over Pasta
Ingredients
- Ingredients
- 2 garlic cloves
- 4 Tbsps Fish sauce
- 2 Tbsps Lime juice
- 1 Tbsp Palm sugar (or brown sugar)
- 1 Tbsp Chili powder
- 300 grams thin Rice noodles (or vermicelli)
- 500 grams Chicken breasts
- 2 sprigs fresh Lemongrass
- 1 red chili pepper
- 1 onion
- 1 garlic clove
- 1 Tbsp vegetable oil
- 1 Tbsp yellow Curry paste
- 150 milliliters unsweetened canned Coconut milk
- 100 grams roasted salted Peanuts
- 4 Tbsps Fish sauce
- 2 Tbsps Lime juice
- 1 Tbsp Palm sugar (or brown sugar)
- ½ Cucumber
Preparation steps
Peel the garlic and crush in a mortar. Transfer to a bowl and whisk in 4 tablespoons of the fish sauce, 2 tablespoons of the lime juice, 1 tablespoon of the sugar and chile powder. Set the sauce aside.
Rinse the chicken breasts, pat dry and cut into bite-size pieces. Trim the lemongrass, cut the bottom white part into thin rings. Rinse the chile, slit lengthwise, remove the seeds and white ribs and very finely chop. Peel and very finely chop the onion and garlic.
Heat the oil in a wok or a large deep skillet and saute the onion and garlic briefly. Stir in the curry paste and 2 tablespoons coconut milk and heat, stirring constantly. Add the chicken and lemongrass and saute 5 minutes. Add the remaining coconut milk, chile and peanuts and cook over a low heat, stirring occasionally for 3 minutes. Season with the remaining fish sauce, lime juice and sugar. Rinse the cucumber, halve lengthwise, remove the seeds with a spoon and slice the cucumber.
Cook the rice noodles according to package directions. Pour immediately into a colander and drain. Spoon the noodles into a bowl, top with the cucumber slices and chicken. Serve the sauce on the side.
