The other night I got out of my little Bondi bubble and headed to Manly for dinner. We (obviously!) chose Thai – my favourite cuisine in the world.<\/p>\n

Browsing through the menu we stumbled upon a dish called ‘Chiang Mai Noodle Curry’ and was intrigued to try this dish neither of us had ever eaten. Oh boy, am I glad we did!<\/p>\n

It was a delicious bowl of turmeric, curry, crunchy, soft, fresh goodness. So many layers of flavours, I’m almost certain it would be impossible to ever get tired of this dish!<\/p>\n

So, the next day I, clearly, already had withdrawals, but Manly is not just a hop, skip & a jump and getting it delivered would be out of the question, so I had to go with the next best thing; cook it myself!<\/p>\n

A traditional Chiang Mai Curry Noodle dish is based on a yellow or red chilli paste, however I’m not a fan of spicy & hot so I based mine on a homemade green curry-paste that’s a little bit easier on the ‘hot’-scale. If you don’t have time to make your own paste, it’s easy to pick up a quality curry-paste from your supermarket, but it really does taste better if you can put it together yourself at home.<\/p>\n

Serves 2<\/strong><\/p>\n

Ingredients:<\/strong><\/p>\n

Paste:<\/strong><\/p>\n

\n
• 2 long green chillies (mild)<\/li>\n
• 1\/2 small red onion, chopped<\/li>\n
• 3 garlic cloves, minced<\/li>\n
• 2cm piece of galangal, peeled & grated<\/li>\n
• 1\/2 cup fresh sweet thai basil<\/li>\n
• 1\/2 cup fresh coriander<\/li>\n
• 1 tsp ground cumin<\/li>\n
• 1 tsp ground coriander<\/li>\n
• 1\/2 tsp ground pepper<\/li>\n
• 1\/2 tsp shrimp paste<\/li>\n
• 2 tbsp fish sauce<\/li>\n
• 2 tbsp palm sugar, grated<\/li>\n
• Juice of 1 small lime<\/li>\n
• Water<\/li>\n<\/ul>\n

  Curry:<\/strong><\/p>\n

  \n
  • 1 can coconut cream<\/li>\n
  • 1 can coconut milk<\/li>\n
  • 2 tbsp homemade green curry paste<\/li>\n
  • 1 tbsp ground turmeric<\/li>\n
  • 1\/2 tbsp korma curry powder<\/li>\n
  • 1\/2 cup vegetable stock<\/li>\n
  • 1 tbsp coconut flour (or any other flour you like\/have available)<\/li>\n
  • 1 tbsp brown rice malt syrup<\/li>\n
  • 2 tsp soy sauce<\/li>\n
  • 1 tbsp fish sauce<\/li>\n
  • 1 pack fresh egg noodles<\/li>\n
  • 2 handfuls of crunchy fried noodles (or make them yourself – I was lazy!)<\/li>\n
  • To garnish; slices red onions, sliced red capsicum, snow sprouts, crushed peanuts, fresh coriander<\/li>\n<\/ul>\n

    Directions:<\/strong><\/p>\n

    Paste:<\/strong><\/p>\n

    \n
    1. Throw all ingredients together in a food processor and process until you reach a paste-consistency. Only add a little bit of water to get the blending of the ingredients going. It needs to be a thick paste.<\/li>\n<\/ol>\n

       Curry:\u00a0<\/strong><\/p>\n

       \n
       1. In a large sauce-pan on high heat, add 1\/2 can of coconut cream and let it bubble for about 1 minute. Add the curry-paste and mix together, leaving it on high heat for about 2 minutes.<\/li>\n
       2. Add the vegetable stock, ret of coconut cream, coconut milk, rice malt syrup, soy sauce & fish sauce and bring to a boil. Add the curry powder & ground turmeric.<\/li>\n
       3. Let it simmer for about 15 minutes until the curry thickens. Add the coconut flour and whisk so it doesn’t clump. This will thicken your curry further.<\/li>\n
       4. Bring a large saucepan with water to the boil and boil the fresh egg-noodles as per package-instructions. Drain, set aside.<\/li>\n
       5. Divide the egg noodles between two bowls, ladle the curry over the noodles, add a handful of fried noodles on top, garnish with red onions, red capsicum, snow sprouts, fresh coriander and crushed peanuts.<\/li>\n<\/ol>\n

           <\/p>\n

          ENJOY :)<\/p>\n

           <\/p>\n

          <\/a><\/p>\n

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