Thai Chicken Curry & Rice Noodles

Heat a wok until smoking hot. Add the vegetable oil, then brown the chicken without cooking it through.

Remove the chicken from the pan, then lower the heat to medium. Add a little more vegetable oil, then sauté the onions until golden brown.

Add the lime leaves and sauté for another minute.

Add the curry paste and ginger. Cook the paste for another minute.

Add the flour and mix until all is coated well. Add the coconut milk and let the sauce simmer until reduced a little. Season with salt and pepper.

Add the browned chicken strips and simmer until the sauce has thickened a little more and the chicken is cooked through. Taste and adjust seasoning if necessary.

Boil a kettle with water. Place the dry noodles into a large bowl.

Cover the noodles with the boiled water and cover the bowl with a lid or cling wrap. Let the noodles stand for about 10 minutes.

When the noodles are cooked, drain them.

Serve the noodles in bowls, top with the Thai chicken curry, and garnish with coriander leaves.