Chicken Curry Noodles

Ingredients

• 2 cloves garlic
• 1 bunch spring onions
• 4 stalks lemongrass
• 40 g fresh ginger
• 2 tbsp Curry Powder
• 1 tsp cumin
• 250 g Mie noodles
• 4 banana leaves (Asian market)
• 400 g chicken breast fillet
• 4 tbsp peanut oil
• 200 ml vegetable broth
• 200 ml coconut milk
• 0.5 cucumber

Instructions

1. 1.

   Peel and chop the garlic. Clean the spring onions, slice the white part finely and set aside the green parts. Trim the lemongrass, slice thinly and then finely chop it. Peel the ginger, slice and then chop it. Grind the sliced spring onions, lemongrass and ginger with the garlic, curry powder and cumin in a mortar into a fine paste.

2. 2.

   Cook the noodles according to package instructions in hot water, then drain, rinse under cold water and let them dry well.

3. 3.

   Slice the green parts of the spring onions lengthwise into thin strips. Wash the banana leaves, pat dry and lay four shallow bowls or deep plates with them. Distribute the onion strips on the leaves.

4. 4.

   Cut the chicken into bite‑sized pieces. Heat the oil in a wok, stir‑fry the chicken until browned. Add the curry paste and fry briefly, then pour in broth and coconut milk, season with salt, bring to a boil, reduce heat, mix in the noodles, taste and warm gently over low heat while stirring occasionally.

5. 5.

   Meanwhile wash the cucumber, score it lengthwise and slice into rounds. Arrange the curry on the banana leaf bowls, top with cucumber slices decoratively and serve immediately.