Chiang mai noodles

Brown sugar is essential to the sour, salty and sweet Thai flavour balance in this noodle dish.

Recipe «Chiang mai noodles» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 350g fresh egg noodles, 400ml can coconut milk, 2 tsp Thai red curry paste, 1/4 tsp turmeric, 500ml Massel chicken style liquid stock , 500g chicken breast fillets, sliced, 1 tbsp brown sugar, 1 tbsp fish sauce , 1/2 cup fresh basil leaves, plus extra to serve.

Ingredients:

• 350g fresh egg noodles 
• 400ml can coconut milk 
• 2 tsp Thai red curry paste 
• 1/4 tsp turmeric 
• 500ml Massel chicken style liquid stock 
• 500g chicken breast fillets, sliced 
• 1 tbsp brown sugar 
• 1 tbsp fish sauce 
• 1/2 cup fresh basil leaves, plus extra to serve 

Instructions

1. Cook noodles in a saucepan of boiling salted water for 2 minutes or until just cooked. Drain. Refresh under cold running water. Set aside.
2. Meanwhile, heat 125ml (1/2 cup) of the coconut milk in a wok over high heat. Cook, stirring constantly, for 5 minutes or until the coconut milk splits and the oil separates. Add the curry paste and stir for 1-2 minutes or until aromatic. Add the turmeric and stir to combine.
3. Add the stock and remaining coconut milk and simmer for 5 minutes or until reduced slightly. Add the chicken and simmer for 5 minutes or until cooked through. Stir in the sugar, fish sauce and basil leaves.
4. Divide the cooked noodles among serving bowls. Ladle over the soup. Sprinkle with the extra basil leaves.