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Curry Noodle

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Curry Noodle

Ingredients :

Ground ingredient (A)
200g shallots
5 cloves garlic
100g dried chillies, soaked
3 red chillies
4cm knob fresh turmeric root
2cm knob galangal
4 stalks lemongrass

Spices (B)
2 stalks curry leaves
2 tablespoons meat curry powder

Seasoning
2-3 teaspoon salt
1/2-1 teaspoon monosodium glutamate

21/2 coconut, grated with water added and squeezed for 2 litres coconut milk
11/2 litres fresh chicken stock
11/2kg fresh yellow noodles, scalded
5-6 tablespoons oil
200g long beans, cut into 3-4cm lengths, scalded
1Kg prawns, shelled
150g fried beancurd puffs (tau pok), cut into quarters
2 fish cakes, sliced
300g bean sprouts, tailed and scalded
2 bunches mint leaves

Method :

Heat oil in a big stock pot and fry ground ingredients and spices (B) until fragrant. Pour in coconut milk and fresh chicken stock and bring to a boil. Add fish cake and beancurd puffs and bring to a quick simmering boil.
When the gravy or curry stock comes to a boil again, put in the prawns and add seasoning to taste.
To serve, put a little noodle into individual serving bowls and garnish with prawns, fish cakes, bean sprouts and long beans and top up with mint leaves.

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		Pounds (lbs) Ounces (oz) Grams (g) * 1000 g = 1 kg

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