Preparation
Fry the mustard, coriander and cumin seeds in a dry pan until aromatic and allow to cool slightly.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000659/000659_step_1_M.jpg)
Peel the ginger and cut into slices.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000659/000659_step_2_M.jpg)
Wash, deseed and chop the chillies.
Clean the lemongrass and cut into pieces.
Peel and chop the garlic.
Peel and chop the carrot.
Put the salt and prawns in a mortar.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000659/000659_step_3_M.jpg)
Grind with the pestle.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000659/000659_step_4_M.jpg)
Peel and finely chop the shallots.
Heat the coconut oil in a wok. Add the shallots and cook briefly.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000659/000659_step_5_M.jpg)
Add the prawn paste and fry briefly.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000659/000659_step_6_M.jpg)
Pat dry the chicken pieces and add to the wok with the kaffir lime leaves. Add the soy sauce and stock.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000659/000659_step_7_M.jpg)
Mix then bring to the boil. Leave to simmer for 5 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000659/000659_step_8_M.jpg)
Add the coconut milk and juice.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000659/000659_step_9_M.jpg)
Cover the pan and cook for 25 minutes until the chicken is cooked. Add vegetables of your choice (eg okra pods) for the last 10 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000659/000659_step_10_M.jpg)
Fry the egg noodles in hot coconut oil for 2 minutes, remove with a slotted spoon and drain on kitchen paper.
Season the curry with fish sauce, sugar and lemon juice, place on plates and serve the crispy noodles on top.