Curry Me Thaindian Fettuccine

• tried Fettucini- 250 grams
• t Lemon Grass Fresh
• t0 Kaffir Lime Leaves
• t pinch Curry Powder
• t pinch Cumin Powder or Coriander Powder. (In this video we used Coriander Powder)
• t tbsp Olive Oil
• t Large Yellow Onions
• t carton of coconut milk
• t5g Curry Paste
• tg Sugar
• t pinch Salt
• t Lime
• t cloves of garlic
• t piece of ginger
• t chicken breast

1. 1.tdd salt to a boiling pan of water (maximum temperature). Wait for 10 minutes
2. 2.tn the meantime, dice the onions into medium sized cubes, rip the Kaffir Lime Leaves into 2 and finely chop the Lemongrass
3. 3.tice the garlic and chop the ginger into small pieces
4. 4.then the boiling pan is bubbling with water, add the fettuccini
5. 5.thop the chicken breast into bite sized cubes
6. 6.tfter heating the frying pan with olive oil (maximum heat), add the green vegetables and stir-fry until vegetables turn yellow (approximately 3 minutes)
7. 7.tdd the red curry paste to the mixture and stir until orange
8. 8.tdd the chopped chicken and stir until chicken is well-cooked (4 minutes)
9. 9.tdd the coconut milk (entire carton) to the mixture and stir until everything is orange and has an aromatic smell. Adding Curry powder and Grounded Coriander is optional
10. 10.take the fettuccini out of the boiling pan and place some into a serving plate
11. 11.tour the stir-fried curry on the fettuccini and serve

fettucini, lemon grass fresh, lime leaves, curry, cumin, olive oil, yellow onions, coconut milk, curry, sugar, salt, lime, garlic, ginger, chicken

Taken from www.epicurious.com/recipes/member/views/curry-me-thaindian-fettuccine-50182474 (may not work)