Spicy Chicken Curry

Ingredients

• 520 g chicken cutlets (4 chicken cutlets) or lean pork cutlets
• 2 chili peppers
• 1 bunch parsley
• 2 Tomatoes
• 1 handful bean sprouts
• 2 cans bamboo shoots
• 200 g rice noodles
• 400 ml coconut cream
• 4 tbsp yellow curry paste
• 1 tbsp Sesame oil
• 2 tbsp Light soy sauce
• 1 tsp Cornstarch
• 1 tbsp fish sauce
• Pepper

Instructions

1. 1.

   Beat the cutlets thin, cut into bite‑size pieces. Mix soy sauce, fish sauce and cornstarch, add the cutlets, knead briefly, let rest. Soak rice noodles in plenty of cold water. Drain bamboo shoots and cut lengthwise into thirds.

2. 2.

   Wash chili peppers, slice diagonally into thin strips (remove white membrane and seeds if less heat desired). Wash bean sprouts, shake dry. Wash parsley, shake dry and pluck leaves.

3. 3.

   Heat oil in a wok, add meat with its liquid, stir briefly, add curry paste and chilies, sauté quickly, pour coconut cream, simmer over low heat. Add bamboo shoots after about 5 minutes, continue to simmer.

4. 4.

   Drain rice noodles, optionally cut with scissors, cook in plenty of salted water. Season sauce, fold in bean sprouts. Drain noodles into a colander, divide among four bowls, add spicy chicken curry, garnish generously with parsley, serve.