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.