Penang curry, noodle, chicken and vegetable wok

Ingredients for 3 servings:

• 200 g rice noodles, wide or wok noodles
• 400 g mixed vegetables (broccoli, carrots, peppers)
• Peanut oil
• 1 m.-large shallot(s), finely chopped
• 1 tbsp, heaped ginger, grated
• 40 cl coconut cream
• 20 cl chicken stock
• 300 g chicken thighs (Pollo fino), boned meat, cut into strips
• 2 tsp fish sauce (nam pla)
• 1 tbsp palm sugar
• 3 tbsp Thai curry paste, red
• 1 tbsp peanut butter
• ½ tsp coriander powder
• ¼ tsp cumin powder
• 1 lemon(s)
• Coriander leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Easy and quick to prepare

Cook the noodles according to the package instructions, then drain the water and set the noodles aside. For the curry paste, mix all the ingredients well. Heat the oil and sauté the shallots for 3-4 minutes. Add the grated ginger and mix in. Stir in a quarter of the coconut cream and the curry paste, then add the chicken after 1 minute. Sauté for 2-3 minutes while stirring, then stir in the rest of the coconut cream, the chicken stock, the fish sauce, and the sugar. Simmer for 5-10 minutes. Divide the broccoli into florets, julienne the carrots and bell peppers, and sauté the vegetables in oil for about 5 minutes. Then mix the noodles and vegetables and fold in the curry sauce. Serve garnished with lemon wedges and coriander leaves. The vegetables can be varied. Snow peas and green asparagus or a stir-fried vegetable mix are suitable.