Chiang Mai egg noodle curry
- In a wok, add a little oil, fry the chilli paste, ginger and curry powder until fragrant - about four minutes.
- Add the coconut milk and chicken, simmer until the chicken is tender, this will take about 20 minutes.
- Stir in the sugar and fish sauce to taste. Add the egg noodles and coat in the sauce.
- In bowls, toss in the spring onions, shallots and lettuce. Pour over the curry and squeeze lime juice all over.