Ingredients
- 1 tablespoon cooking oil
- 3 shallots (peeled and chopped)
- 1 packet of A1 Chicken curry sauce
- 4 sprigs curry leaves
- 700 ml water
- 1 chicken thigh (cut into smaller pieces)
- 1 russet potato (peeled and cut into small chunks)
- 50 grams tofu puffs, sliced vertically to 2 cm length
- 200 ml coconut milk
- 200 grams yellow noodles
- chilli powder to taste
- Fish sauce to taste
Instructions
- In a wok, heat oil and fry the shallots untill lightly browned.
- Allow it to simmer for 10 minutes.
- Add coconut milk and warm the curry.
- Add the potatoes and allow it to simmer for 10 minutes, or untill the chicken is cooked and potatoes are tender.
- Blanch the noodles in boiling water and a bit of oil. Drain and place it in a serving bowl.
- Ladle curry gravy over and serve.
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