for 4 person

Curry paste

1 ½ bunch	coriander, roughly chopped
40 g	ginger, coarsely chopped
4 stick	lemongrass, core roughly chopped
6	kaffir lime leaves (Thai-Kit), roughly chopped
3	green chillies, deseeded, roughly chopped
2	shallots, coarsely chopped
3	garlic cloves, coarsely chopped
1 tbsp	coarse cane sugar
2 tbsp	fish sauce
1 tbsp	peanut oil
1 tsp	cumin, roasted
2 tsp	ground coriander seeds

Curry

1 tbsp	peanut oil
600 g	Skinless chicken steaks (boneless)
¼ tsp	salt
3	pak choi, cut into strips
3	spring onions incl. green parts, cut into pieces
250 g	sugar snap peas
5 dl	coconut milk
2 dl	chicken bouillon
1 tbsp	fish sauce

Noodles

250 g	rice noodles
	water, boiling
½ bunch	coriander, torn into pieces
1	lime, rinsed with hot water, dabbed dry, cut into wedges

How it's done

Curry paste

Place the coriander (incl. stems) in a blender along with all the other ingredients up to and including the coriander seeds, puree until smooth.

Curry

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.

Noodles

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.

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