Green Curry

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Green Curry
Ingredients :

• 180g Rice vermicelli noodles
• 100g chicken cut in dices
• 100g peeled & deveined black tiger shrimp
• 25g finely chopped shallot
• 25g finely chopped garlic
• 100g  Green Curry Paste
• 200g sugar
• 2 tbsps tamarind concentrate
• 2 tbsps water
• 50g firm pressed yellow tofu, cut in dices
• 50g fresh bean sprouts
• 30g garlic chives, cut into 1 inch-long

vegetable oil for deep fry and stir fry

Garnish :
Red cayenne chilli sliced in flakes, thinly sliced sweet basil leave and stripped omelet
 
Directions :

• Heat the oil in a wok till very hot, spread the noodles into small lots and deep fry until golden brown. Lift up with a colander to remove excess oil.
• 
  
• Fry chicken and shrimps in the same wok with remaining oil till cooked. Put them on a plate.
• Add little amount of oil, stir fry the shallot and garlic till golden brown and dolorously smell. Set aside to drain out the oil.
• Stir fry the Green Curry Paste with the oil till odorously smell. Add water and sugar in, stir till sugar is fully melt. Flavor with tamarind concentrate, stir constantly with medium heat till thicken. Transfer to a bowl.
• Put the fried noodles in a mixing bowl, add the ingredient from step 4 while it's hot. Mingle gently with hands. Add ingredient from step 2 in.
• Transfer to a plate. Decorate with fresh bean sprouts, garlic chives. Sprinkle with ingredient from step 3. Add cayenne chili, sweet basil leave and omelet to finish.