Pancakes
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Ingredients for 4
Red Curry Paste
| 0.5 | fresh chilli |
| 3 | cm ginger |
| 0.5 tsp | turmeric powder |
| 1 | garlic clove |
| 2 | shallots |
| 0.5 | stalk lemongrass |
| 0.5 | lime (juice) |
| 0.25 tsp | cumin (ground) |
| 0.25 tsp | cilantro seeds (ground) |
| 0.5 tsp | chilli (dried) |
| 0.25 tsp | black pepper |
| 1 pinch | nutmeg |
| 0.5 tsp | paprika |
| 1 pinch | salt |
Noodles
| 250 g | rice noodles |
Soup
| 680 g | chicken (shredded) |
| salt, pepper | |
| 1 | onion |
| 1 | red bell pepper |
| 3 | garlic cloves |
| 1.4 l | chicken broth (or veggie) |
| 400 ml | coconut milk |
| 2 | cubes frozen spinach |
| 1 Tbsp | fish sauce |
| 2 tsp | brown sugar |
| 3 | spring onions |
| 0.33 bunch | cilantro |
| 0.5 bunch | basil (optional) |
| 0.5 | lime (juice) |
Preparation
Red Curry Paste
- Mix all the ingredients for the paste, set aside.
Noodles
- Prepare the noodles according to instructions.
Soup
- In a wok, sauté chicken, set aside in a bowl, covering it.
- In the same wok, sauté onions and bell pepper for 5 min.
- Add garlic and curry paste, fry for 1 min.
- Add broth, coconut milk and spinach. Boil for 10 minutes.
- Add the noodles.
- Add the fish sauce, sugar, spring onions, cook for 3 more minutes.
- Add the lime and remove from stove.
- Serve in bowls and sprinkle with cilantro and basil leaves.