Penang White Curry Noodles

Tested Recipe with Slight Adjustment Adapted from Patsie Cheong


Ingredients A:

450g yellow noodles

150g bean sprout

300g thick coconut milk

½ tsp salt

Ingredients B (Blended):

75g shallot (peeled)

35g garlic (peeled)

1 tsp toasted belacan

1 stalk lemongrass (white part only)

1 slice galangal

Ingredients C:

150g chilli paste

½ tbsp sugar

Ingredients D:

100g dried anchovy (washed and drained)

3 stalks lemongrass (white part only, flattened)

2 slices galangal (flattened)

1 stalk torch ginger bud (quartered)

4 pieces kaffir lime leaves (roughly cut)

Ingredients E:

200g boneless & skinless chicken breast (cooked and shredded)

200g shell prawns with tail intact (cooked)

3 hard-boiled eggs (shelled and sliced)

2 pcs kaffir lime leaves (shredded)

1/4 cup mint leaves

1 tbsp sliced torch ginger bud

6 calamansi (halved)

Preparation Instructions:

  1. Heat up 3 tbsp of cooking oil. Stir-fry ingredients B and C till fragrant. Remove chilli paste mixture and set aside.
  2. Pour 2 ½ litres of water in a pot and bring to a boil. Add in ingredients D, reduce to low heat and cook for 1 hour. Remove all ingredients and stir in coconut milk and salt.
  3. Cook yellow noodles and bean sprouts, and arrange them in bowls with ingredients E. Pour in soup and serve with 1 tbsp of chilli paste mixture.



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