Asian Home Recipe

Noodles with Chicken Curry Recipe

Ingredients :

1.5 kg

5 cloves


1 tablespoon

1 teaspoon

2 tablespoons

1 tablespoon

2 teaspoons

2 teaspoons

2 cups

2 cups

2 tablespoons

500 g

Chicken or chicken pieces

Garlic, chopped

Medium onions, chopped

Finely chopped fresh ginger

Dried shrimp paste

Peanut oil

Sesame oil

Chili powder


Thin coconut milk

Thick coconut milk

Chick pea flour

Thin egg noodles or cellophane noodles

Method :
  • Cut the chicken into serving pieces.

  • Put garlic, onion, ginger and dried shrimp paste into a blender container, cover and blend until smooth, adding 1 tablespoon of peanut oil if necessary.

  • Heat remaining oil and fry blended ingredients for 5 minutes.

  • Add chicken and continue to fry, stirring constantly.

  • Add chili powder, salt and thin coconut milk.

  • Simmer until chicken is tender, adding a little hot water if mixture becomes too dry.

  • Add thick coconut milk, return to heat and bring slowly to the boil, stirring constantly to prevent mixture from curdling.

  • Mix chick pea flour with a little cold water to a smooth cream, add to curry and cook for a further 5 minutes uncovered (there should be a lot of gravy).

  • Just before serving, cook noodles in a large saucepan of boiling salted water until just tender, about 6 minutes.

  • Pour cold water into pan to stop noodles from further cooking, then drain in a colander.

  • Serve noodles in a large bowl and the curry in a separate bowl.

  • Each person takes a serving of noodles, ladles on a generous amount of the curry and sprinkles various accompaniments over the top.

Note : A popular Burmese dish that particularly appeals to Westerners, this is a mild curry with lots of gravy. It is ladled over a bowl of egg noodles and served with a number of accompaniments with contrasting flavors.


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