Indonesian Recipes (Bali, Java) - Yellow Chicken Curry with Rice Noodles (Laksa Kemuning) Recipe

Ingredients

• 250 g/9 oz rice noodles

• 500 g/18 oz chicken breast fillets

• 12 quails' eggs

• 2 nutmeg flowers

• 1 stem lemon grass

• 1 cinnamon stick

• 1 cardamom pod

• 1 tablespoon oil, preferably groundnut or coconut

• 1 handful lemon basil (or lemon balm and basil)

• 1 handful shallots

• 250 ml/8 fl oz (1 cup) coconut milk

• 125 ml/4 fl oz (1/2 cup) chicken stock (broth)

• salt, pepper

Serves 4-6

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Method:

1. Soak the rice noodles for a good 5 minutes in hot water. Cut the chicken breasts into thin slices.

2. Then make the spicy paste as follows. Peel the shallots and cloves and crush with the kemiri nuts, trasi, turmeric and lime juice in a mortar to make a paste or puree in a blender.

3. Fry the paste in the oil together with the nutmeg flowers, lemon grass, cinnamon and the crushed cardamom pod until the mixture develops an aromatic fragrance. Add the chicken slices and fry briefly.

4. Finally add the chicken stock and coconut milk and simmer for 10 to 15 minutes. Add the cooked, shelled quail's eggs and lemon basil.

5. Season with salt and pepper and serve with rice noodles. Sprinkle with fried onions.