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Ingredients
US|METRIC
4 SERVINGS
- 4 Tbsp. vegetable oil
- 1/2 spice paste (quantity of, recipe below or 4 tbsp Thai red curry paste)
- 6 cups coconut milk
- 4 cups chicken stock
- 3 Tbsp. fish sauce
- 1 Tbsp. palm sugar (finely shaved)
- 600 grams chicken thighs (cut into bite-sized pieces)
- 800 grams egg noodles (cooked)
- 1/4 cup chopped coriander (roughly)
- 2 shallots (red Asian, cut into small wedges to serve)
- lime wedges (to serve)
- chilli paste (or sambal oelek to serve, optional)
- 4 Tbsp. pickled mustard greens (finely chopped Chinese, to serve, optional)
- sea salt
- 10 red chillies (dried long)
- 2 tsp. ground coriander
- 2 tsp. turmeric
- 1 tsp. ground cumin
- 1 tsp. salt
- 1 lemongrass stalk (white part bruised and finely chopped)
- 4 cms galangal (piece of, peeled, roughly chopped)
- 3 shallots (Asian red, peeled, chopped)
- 3 garlic cloves (chopped)
- 4 kaffir lime leaves (de-stemmed, roughly chopped)
- 1 tsp. shrimp paste
- 16 wonton wrappers (sliced into 3mm wide strips)
- vegetable oil (for deep frying)
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