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🍽️ Chicken Curry with Noodles

560 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 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 the garlic clove and chop it very finely.
2. 2. Wash the spring onions and slice the white parts into thin rings.
3. 3. Set the green parts of the spring onions aside.
4. 4. Wash the lemongrass and slice it into thin pieces.
5. 5. Then chop the lemongrass slices finely.
6. 6. Peel the ginger and slice it.
7. 7. Chop the ginger slices finely.
8. 8. Place the spring onion rings, lemongrass, ginger, and garlic into a mortar.
9. 9. Add curry powder and cumin.
10. 10. Grind the ingredients with the pestle into a fine paste.
11. 11. Cook the noodles in hot water as described on the package.
12. 12. Drain the noodles.
13. 13. Rinse the noodles briefly with cold water.
14. 14. Let the noodles drain well.
15. 15. Slice the green parts of the spring onions lengthwise into thin strips.
16. 16. Wash the banana leaves thoroughly.
17. 17. Pat the banana leaves dry with a cloth.
18. 18. Lay out the banana leaves to line four bowls or deep plates.
19. 19. Distribute the spring onion strips on the leaves.
20. 20. Cut the meat into bite-sized pieces.
21. 21. Heat the oil in a wok.
22. 22. Fry the meat in the hot oil while stirring.
23. 23. Add the curry paste.
24. 24. Fry the paste briefly with the meat.
25. 25. Deglaze the mixture with broth.
26. 26. Add coconut milk.
27. 27. Season the sauce with salt to taste.
28. 28. Bring the sauce to a vigorous boil once.
29. 29. Reduce the heat to a low setting.
30. 30. Add the drained noodles to the sauce.
31. 31. Mix the noodles well with the sauce.
32. 32. Taste the dish again and adjust seasoning.
33. 33. Keep the dish warm over very low heat.
34. 34. Stir the curry gently occasionally.
35. 35. Wash the cucumber.
36. 36. Score the cucumber lengthwise.
37. 37. Slice the cucumber.
38. 38. Serve the curry in the bowls lined with banana leaves.
39. 39. Arrange the cucumber slices decoratively on top of the curry.
40. 40. Serve the dish immediately.

Nutrition per serving

• kcal: 560
• Protein: 34 g · Fett/Fat: 24 g · Carbs: 52 g