PANTHEY KAUSUEY
Ingredients:
1 Chicken - skinless, de-boned and cut into pieces
1 can coconut milk
*2 tsps. ground garlic
*1 tsp. ground ginger
*4 tsps. ground onions
*1 heaped tsp. ground red chilies
1 teacup oil
1 packet Chinese egg noodles
Salt to taste
Method:
Heat oil and fry all the curry spices* till fragrant. Add the chicken and
continue frying until the chicken is browned. Add coconut milk and two teacups
of hot water with salt to taste. Simmer on a slow fire for 35 minutes (or
until chicken is cooked).
Cook noodles as per instructions on the packet.
Serve with the following garnishes
:
Garlic flakes - browned
Sliced onions - browned
Sev (available from Indian stores)
Green coriander leaves - chopped fine
Green chilies - chopped fine
Spring onions (or leeks) - chopped fine.
Slices of sour lime.
Dried prawn powder
Note:
If pressure cooking, add two cups of water (but NOT the coconut milk) and
time for 3 minutes after pressure is reached. Remove from heat and cool slowly
for 5 minutes. When pressure is flat (steam fully released), open cooker and
add the coconut milk. Bring to a boil (uncovered) and turn off heat.