Sun 27 Aug 2023Sunday 27 August 2023Sun 27 Aug 2023 at 10:22pm

Assembly:

1. In a food processor or blender, add the peeled and chopped onions, garlic and ginger with a little water and blend till a smooth puree is obtained.
2. Dice the tomato.
3. Heat the oil in a large heavy based pot over a medium heat.
4. Add the onion, garlic and ginger mixture and the diced tomatoes.
5. Fry off and add the turmeric and paprika powder until well combined and fragrant. Continue frying on a medium to low heat for 20 to 30 minutes, until the oil begins to come back to the surface (do not rush this step — a good curry base is the key to a great end result).
6. Add the fish sauce and cook for a further 2 minutes until fragrant.
7. Add the diced chicken pieces and combine well with the curry mixture. Cook for about 10 minutes before adding the chicken stock and coconut cream.
8. Make a lump-free slurry with the besan flour and a few tablespoons of water. Add to the coconut curry mixture to thicken the curry base and allow to simmer.
11. Place the noodles in 6 deep bowls, topped with a generous amount of the soupy curry mix and the chicken pieces.
12. Garnish with the halved eggs and the shallots and coriander, squeeze the lime wedges on and add more fish sauce (and chilli flakes if you wish) according to your taste.
13. Finish off by adding a generous heaping of crispy noodles.

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