Ingredients
2 Tbsp sesame oil
1.5kg chicken thigh cutlets, bone in
12 cloves garlic, sliced
8cm piece ginger, cut into fine batons
4 eschalots, sliced
6 kaffir lime leaves
12 cardamom pods
1 red chilli, sliced
1L chicken stock
400ml coconut cream
1 Tbsp fish sauce
2 cups sweet potato, diced
1 medium eggplant, diced
1 Tbsp curry powder
2 tsp ground turmeric
400g thin hokkien noodles
Fried shallots, coriander leaves, Thai basil and lime wedges, to serve
Method
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Heat sesame oil in a large saucepan over a high heat, add chicken thighs and cook for 5 minutes until lightly browned on all sides. Remove from pan and set aside.
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Add garlic, ginger, eschalot, lime leaves, cardamom and chilli to pan and cook over medium heat for 5 minutes, until aromatic. Return chicken to pan and pour in stock, coconut cream and fish sauce. Add sweet potato, eggplant, curry powder and turmeric, then bring to a simmer. Cook for 20 minutes, until sweet potato is tender and chicken is cooked through.
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Mix in noodles and cook for a further 3 minutes, then serve with fried shallots, coriander, Thai basil and lime wedges.
