Burmese Coconut Chicken Noodles

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 500g (1.1 lb) boneless, skinless chicken breasts, thinly sliced 500g (1.1 lb) boneless, skinless chicken breasts, thinly sliced
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 200g (7 oz) rice noodles or egg noodles 200g (7 oz) rice noodles or egg noodles
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Fresh lime wedges (for serving) Fresh lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan or wok over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until they become translucent.
3. 3.
   In a small bowl, combine the ground turmeric, cumin, coriander, and paprika. Add this spice mixture to the pan and stir well to coat the onions and garlic.
4. 4.
   Add the sliced chicken to the pan and cook until it is no longer pink.
5. 5.
   Pour in the coconut milk, fish sauce, soy sauce, and brown sugar. Stir well to combine all the ingredients.
6. 6.
   Reduce the heat to low and let the curry simmer for about 15 minutes, allowing the flavors to meld together.
7. 7.
   While the curry is simmering, cook the rice noodles or egg noodles according to the package instructions. Drain and set aside.
8. 8.
   To serve, divide the cooked noodles among serving bowls and ladle the coconut chicken curry over the noodles.
9. 9.
   Garnish with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Rice noodles or egg noodles — Follow the package instructions for cooking time, as it may vary depending on the brand. Be careful not to overcook the noodles, as they should be slightly firm to the bite.

Tips & Tricks

• For a spicier kick, add a teaspoon of chili flakes or a chopped fresh chili to the curry.
• If you prefer a milder flavor, reduce the amount of spices used in the recipe.
• Feel free to add vegetables such as bell peppers, carrots, or snow peas to the curry for added color and nutrition.
• Adjust the seasoning according to your taste preferences by adding more fish sauce, soy sauce, or lime juice.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Burmese Coconut Chicken Noodles hot, garnished with fresh cilantro and lime wedges. The lime juice adds a tangy freshness to the dish, while the cilantro enhances the aromatic flavors of the curry.

Presentation advice

Present the Burmese Coconut Chicken Noodles in individual bowls, with the noodles as the base and the creamy chicken curry generously ladled over the top. Garnish with a sprig of fresh cilantro and serve with lime wedges on the side for squeezing over the dish.