This time of the year, when I visit the local markets, I smell something lovely— that fresh mint, a little bit of that earthy dill and the pungent aroma of coriander leaves. Everything was fresh like they have just shot from the ground.
I feel like my kitchen has been blessed when I place these fresh ingredients on the kitchen counter. The fragrant is beautiful and inspiring. Then I’m starting to think of what I should do with them.
Today, I’m making Yellow Chicken Curry. A humble version. I don’t make any fancy curry paste, but use a store-bought version which is quite satisfying. And instead of serving this yellow chicken curry with some hot fluffy rice like I always do, I ladle it on top of some soft rice noodle. The fun part begins when I pick a few springs of this and throw them on the side of the plate. This noodle dish is full of color. It’s comforting, fresh and delicious.
Thai Chicken Yellow Curry with Rice Noodle
100 gm dried rice noodle- soaked in water for 15 to 2 minutes.
400 gm chicken- sliced
50 gm yellow curry paste
3 cups coconut cream
2 cup chicken stock
A few fresh basil
1 tbsp sugar
Fish sauce to taste
2 tbsp oil
Vegetable and herbs for garnishing (I used cabbage, cucumber, bell peppers, mint and coriander leaves.)
Heat oil in a medium sauce pan and add yellow curry paste. Stir fry curry paste over the medium heat for a few minutes or until fragrant.
Add chicken and stir for 2 minutes. The outside of the chicken should turn white.
Add 2 cup of coconut cream and chicken stock. Bring to boil and simmer for 15 minutes or until the chicken is cooked and tender.
Add the rest of coconut cream. Season with sugar and fish sauce. Let the curry cook further till just about boiling then turn off the heat immediately and add fresh basil.
To cooked noodle, blanch it in boiling water until cooked and soft. Drain and transfer to the serving plate.
Add yellow curry on top of noodle. Garnish with fresh veggies and herbs.
Tes (tweet to me at @Testerfly)