Thai-style Curry with Egg Noodles
1 stalk lemongrass
3-4 tsp red Thai curry paste
4 boneless and skinless chicken breasts, cut into bite-size pieces
1 tbsp fish sauce
2 tsp palm sugar
4 freeze-dried kaffir lime leaves
400ml can coconut milk
1 cup chicken stock
1 tbsp tamarind paste
fresh mint leaves
1 large sweet onion, thinly sliced
3 hard-boiled eggs, quartered
Peel shallots and slice thinly. Bruise the lemongrass.
Heat a little oil in a large saucepan. Add the shallots. Fry for 3-5 minutes, until soft and translucent. Stir in the curry paste and cook for 1 min, stirring all the time.
Add chicken pieces and stir until they are coated. Add the fish sauce, sugar, kaffir lime leaves, chicken stock and coconut milk. Bring slowly to the boil, then reduce heat and simmer, uncovered, for 15 minutess until the chicken is cooked.
Serve with egg noodles and the garnishing.