Mie Curry with Chicken Breast

Summary

Ingredients

• 1 bunch spring onion (s)
• 1 ginger, fresh (approx. 4 cm)
• 2 stalks lemongrass, fresh
• 1 teaspoon sambal oelek
• 0.5 teaspoon ½ turmeric
• 2 teaspoons coriander, ground
• salt
• 250 g chicken breasts
• 250 g tofu (if you like it veetarian)
• 2 tablespoon oil (coconut oil)
• 400 ml coconut milk, unsweetened
• 250 g soybeans - seedlins
• 250 g Chinese e noodles (Mie noodles, very thin)
• 2 tablespoon soy sauce, also like Kejap Manis
• 2 tablespoon clarified butter (ghee)
• 3 cloves garlic

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Instructions

1. Wash and drain the spring onions. Cut into thin rings and set aside. Peel and mash the 3 garlic cloves. Peel and grate the ginger. Chop the thick lower part of the lemongrass into fine pieces. Mix the spring onions, garlic, ginger, and lemongrass with the sambal oelek, turmeric, and coriander to form a paste.
2. Cut the chicken breasts into 1.5 cm cubes. Heat 2 tablespoons of ghee in a wok over medium-high heat. Add the spice paste and fry for 2–3 minutes, stirring frequently, until fragrant. Add the chicken cubes and fry over medium-high heat, stirring constantly, for 5–10 minutes until the chicken reaches an internal temperature of 74°C (165°F). Pour in the coconut milk, stir well, cover with a lid, and simmer over low heat for about 5 minutes.
3. Pour boiling water over the soybean seedlings and let sit for 30 seconds, then drain. Bring a pot of salted water to a boil. Add the mie noodles, return to a boil (about 30 seconds), then remove from heat. Let the noodles steep in the hot water for about 5 minutes, then drain and rinse. Add the soybean seedlings to the wok, stir gently, and simmer for 2 minutes.
4. Add the cooked noodles and 2 tablespoons of soy sauce to the wok, stir to combine, and serve immediately.
5. For a vegetarian version, replace the chicken with 250 g of tofu and follow the same cooking method.