1. Wash the chicken thoroughly Stay left in a colander to drain 2. curry paste. By pounded dried chili and salt together thoroughly. Then add the coriander, turmeric, ginger, shallot, soy and pounded together until well combined leach into the Goal pounded until combined. Spoon into a bowl and set aside (though this recipe we use a ready-made curry paste it) 3. Add coconut milk into a pot, add salt, 1/2 tablespoon medium heat until heated up, add enough chicken coconut milk boils, reduce the heat. Simmer the chicken is cooked, soft Coconut milk and cracked it a little comfort 4. Put the pan over medium heat, stir 1/2 cup cream to boil it a little different. Add curry paste and stir to combine the fragrant 5. Put the chicken in a pot to boil it. Then mix together 6. Season with soy sauce, sugar CE black elite, leaving the mixture as it boils again, turn off the lights across Remove from heat comfort 7. Heat oil in a pan. Set over medium heat until hot. Divide noodles, fry a little yellow frame (about 1 loaf) and then scoop up the oil to drain. Set aside to cool Keep container tightly closed 8. How to Serve A boiled noodle bowl Spoon chicken soup topped with about 1 cup topped with crispy noodles. Place roasts Garnish with coriander leaves Serve it (Noodles flat line, we have not yet, I choose my sticky little noodles instead).
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