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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Place the coriander (incl. stems) in a blender along with all the other ingredients up to and including the coriander seeds, puree until smooth.
Heat the oil in a wok or a large frying pan. Salt the chicken, brown for approx. 5 mins. on each side, remove. Add the vegetables to the same pan, stir fry for approx. 3 mins. Add the curry paste, cook briefly. Pour in the coconut milk and stock, bring to the boil. Return the chicken to the pan, simmer for approx. 10 mins., season with the fish sauce.
Place the noodles in a bowl, pour over boiling water and leave to stand for approx. 8 mins., drain. Serve the noodles in bowls, top with the curry, garnish with the coriander and lime wedges.
|Note:||This curry is relatively mild. To make it hotter, leave the seeds in the chillies. This curry is relatively mild.|
|Tip:||Use red chillies instead of green chillies.|
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