Preparation
Step: 1/17

Fry the mustard, coriander and cumin seeds in a dry pan until aromatic and allow to cool slightly.

Step: 2/17

Peel the ginger and cut into slices.

Step: 3/17

Wash, deseed and chop the chillies.

Step: 4/17

Clean the lemongrass and cut into pieces.

Step: 5/17

Peel and chop the garlic.

Step: 6/17

Peel and chop the carrot.

Step: 7/17

Put the salt and prawns in a mortar.

Step: 8/17

Grind with the pestle.

Step: 9/17

Peel and finely chop the shallots.

Step: 10/17

Heat the coconut oil in a wok. Add the shallots and cook briefly.

Step: 11/17

Add the prawn paste and fry briefly.

Step: 12/17

Pat dry the chicken pieces and add to the wok with the kaffir lime leaves. Add the soy sauce and stock.

Step: 13/17

Mix then bring to the boil. Leave to simmer for 5 minutes.

Step: 14/17

Add the coconut milk and juice.

Step: 15/17

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.

Step: 16/17

Fry the egg noodles in hot coconut oil for 2 minutes, remove with a slotted spoon and drain on kitchen paper.

Step: 17/17

Season the curry with fish sauce, sugar and lemon juice, place on plates and serve the crispy noodles on top.