Burmese Coconut Chicken and Rice Noodle Curry

cook 30 mins
  • 800 g (1 3/4 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 large onions, roughly chopped
  • 5 garlic cloves, roughly chopped
  • 1 teaspoon peeled and finely grated fresh root ginger
  • 2 tablespoons sunflower oil
  • 1/2 teaspoon Burmese shrimp paste
  • 400 ml (14 fl oz) can coconut milk
  • 2 tablespoons hot curry powder
  • 200 g (7 oz) dried flat rice noodles
  • salt and pepper
  • lime wedges, to serve
  • chopped coriander leaves
  • finely chopped red onion
  • fried garlic slivers
  • sliced red chillies
  • Season the chicken pieces and set aside. Put the onion, garlic and ginger in a food processor or blender and blend to a smooth paste, adding a little water if needed.
  • Heat the oil in a large saucepan, add the onion mixture and shrimp paste and cook, stirring, over a high heat for 4–5 minutes. Add the chicken, reduce the heat to medium and cook, stirring, for 1–2 minutes until browned.
  • Stir in the coconut milk and curry powder and bring to the boil, then cover, reduce the heat and simmer for 15–20 minutes, stirring occasionally.
  • Meanwhile, cook the noodles according to the packet instructions, then drain and divide into large warm bowls.
  • Ladle over the curry, scatter with chopped coriander, chopped red onion, fried garlic slivers and sliced red chillies and serve with lime wedges to squeeze over.
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