Directions
- 1Melt butter in a pot and saute chopped onion until translucent.
- 2Add diced chicken and cook until browned.
- 3Add minced garlic.
- 4Add sliced mushrooms and cook until softened.
- 5Add julienned carrots and red bell pepper.
- 6Stir in tomato paste, chopped lemongrass, and grated ginger.
- 7Pour in chicken broth, soy sauce, salt, pepper, curry powder, and turmeric.
- 8Mix well and bring to a simmer.
- 9Stir in coconut milk and lime juice.
- 10Add chopped cilantro.
- 11Add egg noodles and cook until tender.
- 12Serve hot.
Ingredients
- 1 tablespoon butter
- 1 small onion
- 300 g chicken
- 2 cloves garlic
- 200 g mushrooms
- 1 medium carrot
- 1 medium red bell pepper
- 1 tablespoon tomato paste
- 1 stalk lemongrass
- 1 thumb-sized piece ginger
- 500 ml chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 200 ml coconut milk
- 1 lime lime juice
- 1 handful cilantro
- 100 g egg noodles
Equipment
potwooden spoongarlic pressgrater
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