A Swedishized version of Thai curry, with relatively weak strength and mild flavors. Thus, it is very child-friendly and a perfect gateway to Thai food for the whole family.
4 servings
Ingredients
1 yellow onion
1 clove of garlic
2.5 cm fresh ginger
1 Pinch of green onions
500 g chicken fillet
1 tbsp Thai green curry paste
1 can of coconut flour (4.75 dl)
3 dl water
1 bag of instant noodle-chicken seasoning
2 teaspoons squeezed lime
0.5 tbsp fish sauce
250 g egg noodles
Description:
- Slice onion and green onions and grate the garlic and ginger.
- Shred the chicken.
- Fry the onion and ginger in hot oil for a couple of minutes.
- Add curry paste and fry for another minute.
- Add the shredded chicken and fry while stirring for about 4 minutes. Season with fish sauce.
- Pour in coconut milk, water and chicken seasoning and bring to a boil. Let cook for about 5 minutes.
- Add the noodles and cook according to instructions, about 3 minutes.
- Add lime juice and taste.
Pairs with:
Singha or Chang