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Ingredients:
1 can Mae Ploy Coconut Milk
1-2 tbsp. Mae Ploy Red Curry Paste
2 cups chicken breast, diced
2 cups chicken stock
2 tbsp. coriander seeds, roasted then powdered
2 tbsp. black ccardamom or chago, roasted then powdered
1 tbsp. roasted ginger, powdered
1 tbsp. fresh turmeric, thinly sliced, roasted then powdered
1/2 tsp salt
2-3 tsp sugar
2 tbsp soy sauce
1 tbsp dark soy sauce
1 egg noodle, boiled and drained (vegetable oil to fry, crispy noodle to garnish)
Instructions:
1. Heat 1/2 cup of Mae Ploy Coconut Milk and chicken stock in a deep saucepan over medium heat and bring to boil.
2. Add chicken, then lower heat and simmer until chicken is tender.
3. Heat half of remaining Mae Ploy Coconut Milk in another saucepan and add Mae Ploy Red Curry Paste , coriander seeds, black cardamom, ginger, turmeric and stir-fry until spicy-fragrant.
4. Pour the mixture into the chicken saucepan and stir constantly over lower heat.
5. Add soy sauce, dark soy sauce, sugar and remaining Mae Ploy Coconut Milk to flavor, then set aside.
6. Place egg noodle into serving bowl and ladle over chicken curry.
7. Garnish with crispy noodle and coriander.
8. Serve with cabbage pickle, shallots, diced lime, fried chili and chili paste in oil as side dishes.
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