Coconut curry noodle bowls
- January 2017
- Serves 4-6
- Hands-on time 45-50 min
There’s nothing quite like the flavour of homemade curry paste. Debbie Major’s can be made a couple of days in advance, and in a bigger batch if you wish as it freezes well. The curry can also be made using raw peeled prawns instead of chicken breasts.
- 34.4g (23.3g saturated)
- 37.8g (7.6g sugars)
- 1½ tbsp coconut oil
- 2 large banana shallots, thinly sliced
- 7.5cm piece fresh ginger, cut into fine matchsticks
- 400ml coconut milk
- 750ml fresh chicken stock
- 1 tbsp light soft brown sugar
- 200g dried flat rice noodles
- 125g frozen whole green beans
- 800g British skinless free-range chicken breasts, sliced
- 225g can bamboo shoots, drained and rinsed
- 100g baby leaf spinach, washed and drained
- Handful fresh coriander leaves
- 2 spring onions, trimmed and finely shredded
- 1 small medium-hot red chilli, thinly sliced
- Lime wedges to serve
For the curry paste
- 4 dried red kashmiri chillies, seeds removed, or 2-3 tsp kashmiri chilli powder (or 1-2 tsp hot chilli powder)
- 100g creamed coconut (from a block)
- 1 medium-hot red chilli, seeds removed if you wish, roughly chopped
- 2 tsp fennel seeds, crushed
- Seeds from 5 cardamom pods, crushed
- 1 tbsp ground coriander
- 2 tsp ground cumin
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp freshly ground black pepper
- 1½ tsp ground turmeric
- ½ tsp freshly grated nutmeg
- 15g unsalted cashews
- 150g banana shallots or onions, roughly chopped
- 5cm piece fresh ginger, roughly chopped
- 4 large garlic cloves, roughly chopped
- 2 tbsp vegetable oil
- For the curry paste, put the dried chillies in a small bowl, cover with hot water and leave to soak for 30 minutes or until soft, then drain well (if using powdered chilli, skip this step). Put the soaked chillies (or chilli powder), creamed coconut and remaining paste ingredients in a food processor and whizz for 3-4 minutes to a smooth paste. Bring a large pan of salted water to the boil.
- Heat the coconut oil in a large non-stick pan, add the shallots and ginger and fry until lightly golden. Add the curry paste and fry gently for 2 minutes, stirring, until fragrant. Add the coconut milk, stock and sugar, then simmer for 8 minutes.
- Meanwhile, add the noodles to the boiling water and cook for 4 minutes. Drain well.
- Stir the green beans, chicken and bamboo shoots into the curry and simmer for 6-8 minutes until the chicken is just cooked. Add the spinach and most of the coriander, then simmer for 1 minute. Season with a little more salt if necessary.
- Divide the noodles among 4 deep bowls and ladle over the soupy curry. Garnish with the spring onions, remaining coriander leaves and sliced chilli. Serve with the lime wedges for squeezing over.
Prepare the curry paste up to 48 hours in advance. Chill in a sealed container.
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