Thai Yellow Curry with Chicken and Udon Noodles
SERVES: 4 DIFFICULTY: Easy
Fragrent Thai yellow curry makes for a great fusion dish
270g Hakubaku udon noodles
1kg Chicken pieces (of your choice)
1 large Onion (sliced)
400ml Coconut milk
150g Green beans (sliced diagonally)
Yellow curry paste (see instructions)
1 Cucumber (peeled & sliced)
small handful Coconut (shredded)
1/2 Honeydew melon (cut into small wedges)
STEP ONE:YELLOW CURRY PASTE
Place all of the following ingredients into a blender or food processor.
Process until pureed. Roughly chop anything that may require it to process properly (can be made up to one week ahead of time).
:1 small onion :1tbsp chopped fresh lemon grass :4 cloves garlic :3 small red chillies, de-seeded. 1 tbsp fresh tumeric : 1tbsp fresh ginger :3fresh coriander roots :2tbsp fish sauce :3 kaffir lime leaves :2 tsp sugar :2tbsp peanut oil.
Heat oil in a large pan.
Cook chicken, in small batches, until browned.
Set aside, keeping warm.
In the same pan used to cook the chicken, add the onion.
Cook onion, stirring, until onion is cooked.
Add yellow curry paste, stirring to cook until fragrant.
Add the cooked chicken pieces along with the coconut milk.
Reduce heat to simmer and cook for 30 minutes.
STEP FOUR:UDON NOODLES
Cook noodles according to packet instructions.
Drain well the set aside.
STEP FIVE:FINISHING THE CURRY
Add the beans to the curry and cook until just tender.
Add the noodles and gently stir until just heated through.
Place on a large serving platter.
Place the condiments in small individual serving bowls (cucumber, coconut, sultanas and honeydew melon).
Place alongside platter of curry.