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Method :
Place all the spice paste ingredients in a
blender or food processor and blend to a thick paste.
Heat the groundnut oil in a wok, add the
spice paste and stir-fry over a low heat for 5 minutes, until softened.
Add the chicken pieces to the work and
stir-fry for a further 5 minutes to seal. Stir in the chili powder,
turmeric, salt, coconut milk and stock. Bring the curry to the boil,
then reduce the heat and simmer very gently, stirring occasionally, for
15-20 minutes, or until the chicken pieces are tender.
Stir the creamed coconut into the curry
and then simmer over a medium heat, stirring constantly, for 2-3
minutes, until the creamed coconut has dissolved and thickened the sauce
slightly. Taste and adjust the seasoning if necessary.
Drop the noodles into a pan of salted
boiling water. Bring the water back to the boil and cook the noodles for
3 minutes, or according to the packet instructions. Drain the noodles
and stir in a little sesame oil.
To serve, divide the noodles among 4 deep
soup bowls and ladle some chicken curry over each portion. Serve the
accompaniments separately.
Makes 4
This traditional Burmese dish is an ideal
choice for an informal dinner party, as with its accompaniments it is a
meal in itself.
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