Panthe kaukswe

Panthe kaukswe

Chicken curry with noodles

By
From
The Complete Asian Cookbook
Serves
6-8
Photographer
Alan Benson

This chicken curry with noodles has a mild curry flavour with lots of gravy. The curry is ladled over a bowl of noodles and served with a number of accompaniments with contrasting flavours. You can use thin egg noodles rather than cellophane noodles if you prefer.

Ingredients

Quantity Ingredient
1.5kg whole chicken or chicken thighs, wings or drumsticks
5 garlic cloves, chopped
3 onions, chopped
1 tablespoon fresh ginger, finely chopped
1 teaspoon dried shrimp paste
2 tablespoons peanut oil
1 tablespoon sesame oil
1-2 teaspoons chilli powder
2 teaspoons salt
500ml thin coconut milk
500ml thick coconut milk
2 tablespoons besan
500g Kyazan
Moh hin gha, accompaniments only

Method

  1. If using a whole chicken, joint it into portions.
  2. Put the garlic, onion, ginger and dried shrimp paste into a food processor and process to make a smooth paste, adding 1 tablespoon of the peanut oil if needed.
  3. Heat the remaining peanut oil and sesame oil in a wok or large heavy-based frying pan over low heat. Add the onion mixture and cook for 5 minutes, then add the chicken and continue to cook, stirring constantly. Add the chilli powder, salt and thin coconut milk and simmer until the chicken is tender, adding a little hot water if the mixture becomes too dry. Add the thick coconut milk and bring to the boil, stirring constantly to prevent the mixture from curdling. Mix the besan with just enough cold water to a make a smooth cream, and add to the pan, cooking for a further 5 minutes (there should be a lot of gravy).
  4. Serve the curry and noodles separately. Each person takes a serving of noodles, ladles over a generous amount of the curry and sprinkles the various accompaniments over the top. Everything is mixed together and a lemon wedge squeezed over to add piquancy. The crisp fried chillies are held by the stalk and bitten into (with caution, please, if this is your first attempt) when a hot mouthful is desired.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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