Ingredients
Quantities for 3 servings.
Servings:(recipe makes 3)
Method
- 1Heat oil, brown onion and ginger-garlic; add chicken with turmeric and chilli powder; brown quickly 5 minutes.
- 2Beat besan with cold stock, then pour in.
- 3Add coconut milk and salt; gently bubble 18 minutes till chicken is tender and the broth glazes.
- 4Season with fish sauce; taste, balance.
- 5Boil noodles separately till just firm; split between bowls.
- 6Ladle curry over, scatter coriander + spring onion, serve with lime wedges and chilli oil.
About this recipe
Built on chicken — swap with chickpeas; same coconut broth.
