Recipe created by Ross Burden for Taste of Asia in association with Alsace wines. Delicious with Gewurztraminer: the fragrant rose petal character works well with the sweetness of the palm sugar and the spices.
20g galangal, peeled and sliced (or fresh ginger )
pinch of ground turmeric, (or 1cm fresh turmeric, sliced )
250ml coconut milk
120g chicken breast, thinly sliced
1 tsp shrimp paste
1 tsp palm sugar (or muscovado sugar )
2 tsp fish sauce (or soy sauce )
1 tsp lime juice
3 tbsp vegetable oil (or groundnut oil )
125g small shallots, sliced
300g fresh white rice noodles
Preparation time: 20 mins
Cooking time: 20 mins
Total time: 40 mins
Ease of Cooking: Intermediate
1. In a food processor or pestle and mortar blend or grind the galangal and turmeric into a paste.
2. Place the galangal paste in a saucepan with the coconut milk and simmer for 10 minutes, stirring often.
3. Add the sliced chicken and cook for 5 minutes or until cooked through.
4. Meanwhile, mix the shrimp paste and palm sugar in the fish sauce and lime juice until dissolved.
5. Add the shrimp paste mixture to the simmering coconut milk, stir well and remove from direct heat.
6. Meanwhile, heat 1 tablespoon of oil in a small frying pan. Add in the sliced shallots and fry until golden-brown. Remove with a slotted spoon and drain on kitchen paper.
7. Heat the remaining oil in a wok or large frying pan. Add in the noodles and stir-fry for 30 seconds.
8. Divide the noodles among 4 serving bowls. Ladle over the coconut chicken, sprinkle with the fried shallots and coriander leaves. Serve at once.