Chicken curry on noodles

Ingredients

• 2 cloves garlic
• 4 tbsp fish sauce
• 2 tbsp Lime juice
• 1 tbsp palm sugar (or brown sugar)
• 1 tbsp chili powder
• 300 g fine rice noodles (or vermicelli)
• 500 g chicken breast fillet
• 2 stalks fresh lemongrass
• 1 red chili pepper
• 1 onion
• 1 clove garlic
• 1 tbsp oil
• 1 tbsp Yellow curry paste
• 150 ml coconut milk
• 100 g roasted salted peanuts
• 4 tbsp fish sauce
• 2 tbsp Lime juice
• 1 tbsp palm sugar
• 0.5 cucumber

Instructions

1. 1.

   For the chili sauce peel and crush the garlic in a mortar. Add fish sauce, lime juice, sugar and chili powder and mix well.

2. 2.

   Rinse chicken breast fillets cold, pat dry with paper towels and cut into bite-sized pieces. Clean lemongrass, slice the lower pale part into thin rings. Wash, trim and finely dice the red chili pepper. Peel onion and garlic and also dice very finely. Heat oil in a wok and briefly sauté onions and garlic. Add curry paste with 2 tbsp coconut milk and heat while stirring. Add chicken meat and lemongrass and fry for about 5 minutes. Pour remaining coconut milk over, add chili pepper and peanuts. Simmer for another 3 minutes on low heat. Season with fish sauce, lime juice and sugar. Wash cucumber, halve it, remove seeds with a spoon and slice.

3. 3.

   Cook rice noodles in plenty of boiling water for about 2 minutes, immediately strain and drain. Distribute noodles into bowls. Top with cucumber slices and chicken meat. Serve chili sauce separately.