Chiang Mai egg noodle curry

Chiang Mai egg noodle curry. Photo / Ian Jones

20g chilli paste
15g crushed ginger
10g curry powder
200ml Karo brand coconut milk
50g chicken thigh meat, cut into pieces
1/2 tbsp caster sugar
1 tbsp Thai fish sauce
350g fresh egg noodles (dried egg nests are also good for this), cooked
3 spring onions, sliced on a bias
1/4 cup shallots, peeled, thinly sliced and rinsed
1/2 lettuce, shredded
2 limes, cut into halves

1 In a wok, add a little oil, fry the chilli paste, ginger and curry powder until fragrant - about four minutes.

2 Add the coconut milk and chicken, simmer until the chicken is tender, this will take about 20 minutes.

3 Stir in the sugar and fish sauce to taste. Add the egg noodles and coat in the sauce.

4 In bowls, toss in the spring onions, shallots and lettuce. Pour over the curry and squeeze lime juice all over.