Curry Noodle Chicken

Instructions

1. Cut the chicken into serving pieces.
2. Put garlic, onion, ginger and dried shrimp paste into a blender container, cover and blend until smooth, adding 1 tablespoon of peanut oil if necessary.
3. Heat remaining oil and fry blended ingredients for 5 minutes.
4. Add chicken and continue to fry, stirring constantly.
5. Add chili powder, salt and thin coconut milk.
6. Simmer until chicken is tender, adding a little hot water if mixture becomes too dry.
7. Add thick coconut milk, return to heat and bring slowly to the boil, stirring constantly to prevent mixture from curdling.
8. Mix chick pea flour with a little cold water to a smooth cream, add to curry and cook for a further 5 minutes uncovered (there should be a lot of gravy).
9. Just before serving, cook noodles in a large saucepan of boiling salted water until just tender, about 6 minutes.
10. Pour cold water into pan to stop noodles from further cooking, then drain in a colander.
11. Serve noodles in a large bowl and the curry in a separate bowl.
12. Each person takes a serving of noodles, ladles on a generous amount of the curry and sprinkles various accompaniments over the top.

Note

Panaeng Gai