Ingredients
Scale
- 1/4 lb. egg noodles / 1/4 lb. spaghetti cooked al dente
- 1 chicken breast, sliced thinly
- 6 medium sized prawns, peeled and deveined
- 2 hard boiled eggs, peeled and halved
- 1/4 cup clams or cockles (optional)
- 2 blocks fried tofu, cut into squares
- 2 cups coconut milk
- Salt to taste
- 1 tablespoon sugar
Spice paste:
- 2 shallots, sliced
- 2 tablespoons garlic, minced
- 2 tablespoons lemongrass, minced
- 4 tablespoons chili paste/ sriracha sauce
- 1 tablespoon coriander powder
- 1/4 teaspoon pepper
- 1/2 tablespoon shrimp paste
Instructions
- Blend the spice paste ingredients
- Over medium high heat, saute spice paste until fragrant
- Pour in coconut milk and bring to a boil
- Add in chicken and clams and cook until chicken is no longer pink
- Season with salt and sugar
- Lower the heat to medium and simmer for 15 minutes
- Add prawns and cook for another five minutes
- Arrange noodles in a bowl and ladle curry over it
- Top with fried tofu and hard boiled eggs
- Serve hot
Notes
Adapted from Rasa Malaysia