Coconut Chicken Curry with Singapore Noodles

Episode 87 - Coconut Chicken Curry with Singapore Noodles


  • 1 can Coconut Cream/Milk
  • 2 Onions (finely chopped)
  • ¼ cup of Canola oil
  • ½ teaspoon Turmeric Powder
  • ½ teaspoon Paprika
  • 2 Chicken Breasts (diced)
  • 2 tbsp Fish Sauce
  • Coriander Leaves
  • 1 Lime
  • Pepper/Ground Pepper
  • 1 pkt Singapore Noodles
  • Crushed Chillies/Chilli Powder
  • Spring Onion
  • Water


  1. Pour ¼ cup of Canola oil in a wok & let it bubble for few seconds.
  2. Add the onions and stir until golden brown.
  3. Add garlic and stir, add ½ a tablespoon of turmeric powder, ½ a tablespoon of paprika and a teaspoonful of chilli powder and mix well.
  4. Add diced chicken, coriander and fish sauce.
  5. Simmer with some water to cook the chicken. (The amount of water you put in will vary depending on the amount of chicken you are putting in the wok.)
  6. After about 15 minutes, add the coconut cream or milk. (Depending on how rich a gravy you'd like or how creamy or not so creamy.) Stir well.
  7. Serve with noodles. (Cook the noodles as per directions on packet.)
  8. Garnish with coriander, crushed chilli, spring onion & a wedge of lime.