Exotic Burmese Mandalay Noodles with Coconut Curry

Name: Exotic Burmese Mandalay Noodles with Coconut Curry
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 400g rice noodles; 1 tablespoon vegetable oil; Salt; 1 can (400 ml) coconut milk; 2 tablespoons curry powder; 1 teaspoon turmeric powder; 3 cloves garlic; 1 tablespoon ginger; 2 large shallots; 300g chicken breast; 1 cup green beans; 1 red bell pepper; 1 cup bean sprouts; 1/4 cup roasted peanuts; 1/4 cup fresh cilantro leaves; 2 lime wedges

A vibrant, soothing coconut curry noodle dish

This Burmese-inspired dish combines rich coconut curry with tender rice noodles, offering a symphony of flavors and textures with a delightful hint of spice.

1 h 30 min
4
Intermediate

Ingredients

For the Noodles

400g rice noodles

1 tablespoon vegetable oil

Salt

to taste

For the Coconut Curry

1 can (400 ml) coconut milk

2 tablespoons curry powder

1 teaspoon turmeric powder

3 cloves garlic

minced

1 tablespoon ginger

grated

2 large shallots

diced

For the Protein & Vegetables

300g chicken breast

or tofu, sliced

1 cup green beans

cut into 2-inch pieces

1 red bell pepper

thinly sliced

1 cup bean sprouts

For the Garnishes

1/4 cup roasted peanuts

crushed

1/4 cup fresh cilantro leaves

roughly chopped

2 lime wedges

Preparation

Marinating the Protein

Combine Protein with Seasoning

In a bowl, combine the sliced chicken or tofu with a pinch of salt and a dash of curry powder.

For a creamier texture, use full-fat coconut milk and simmer the curry slowly.

Let It Rest

Cover and let it sit for at least 30 minutes to allow absorption of flavors.

Preparing the Vegetables

Blanch Vegetables

Blanch the green beans in boiling water for 2 minutes, then transfer to ice water.

Drain and Set Aside

Drain and set aside the green beans and bell pepper.

Slicing Tips

Ensure all vegetables are evenly sliced for consistent cooking. Use a mandoline for precise cuts.

Cooking Process

Make the Curry Base

In a large pot, heat vegetable oil over medium heat. Add garlic, ginger, and shallots, sauté until fragrant. Add turmeric and remaining curry powder, stir well.

Timing: 15 min. Heat: Medium heat.

Simmer the Curry

Pour in the coconut milk, bring to a gentle simmer. Stir occasionally.

Timing: 30 min. Heat: Low heat.

Combine Ingredients

Add marinated protein and vegetables to the pot. Cook until chicken is done or tofu is heated through.

Plating & Serving