• sunflower oil, for deep-frying and stir-frying
  • 125 g (4 oz) shallots, finely sliced
  • 300 g (10 oz) egg noodles
  • 2–3 tablespoons Red Curry Paste (see page 94)
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 500 g (1 lb) skinless chicken fillets, finely sliced
  • 200 ml (7 fl oz) coconut milk
  • 200 ml (7 fl oz) vegetable or chicken stock
  • 2½ tablespoons fish sauce
  • 25 g (1 oz) coconut, palm or brown sugar, or 2 tablespoons clear honey
  • a few slices of red chilli, to garnish
  • 4 lime slices, to serve

Heat 7 cm (3 inches) of oil in a wok over a medium heat. The oil must not be too hot. It is ready when a small piece of shallot sizzles immediately when dropped in. Deep-fry the shallots for 6–8 minutes until golden brown. Drain on kitchen paper.

Cook the noodles in boiling water for 8–10 minutes or according to the packet instructions. Keep warm.

Heat 1½ tablespoons of oil in a wok or large frying pan. Stir-fry the curry paste with the turmeric and cumin over a medium heat for 3–4 minutes or until fragrant.

Add the chicken and stir-fry for 4–5 minutes. Add the coconut milk and stock, fish sauce and sugar or honey, then simmer for 3–4 minutes or until the sugar has dissolved, stirring occasionally. Taste and adjust the seasoning.

Divide the noodles between 4 serving bowls. Spoon over the curried chicken and garnish with the chilli slices and crispy shallots. Put a slice of lime at the side of each bowl.

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