Yellow Curry Noodles
With Chicken and Bamboo Shoots
Kaeng Lueang which directly translated means "yellow curry" in Thai. It is one of three major kinds of Thai curry that are commonly found in Thai restaurants. Usually cook as soup or with noodles.
50 Minutes
2 servings
Ingredients
1 Thai Dancer Green curry Paste (50g)
1 cup Thai Dancer bamboo shoots (Tips)
½ cup coconut milk
1 tbsp vegetable oil
2 cups chicken stock
200g chicken thigh fillets, cut into bite-sized pieces
200g Thai Dancer Rice Noodles cooked
2 bunches bok choy, halved lengthways, finely sliced
2 long red Asian shallots (0r red onion), finely sliced
¼ cup roughly chopped coriander leaves
1 long red chilli, finely sliced
1 lime, quartered
DIRECTIONS
Heat the 1 tablespoon of vegetable oil in a pot over medium heat. Add the Thai Dancer yellow curry paste and cook for about a minute to cook.
Stir in the COCONUT CREAM, chicken stock. Followed by the drained Thai Dancer bamboo shoots, and the chicken. Reduce the heat to low, cover with a lid and simmer for 1 hour or until the chicken is fork tender.
In the meantime, divide cooked noodles between two large bowls. Top with bok choy.
Ladle over the soup, then top with shallot, coriander and red chilli slices.
Serve each bowl with a lime wedge to squeeze over just before eating.
