- Nov 5, 2007
Well curry, sweet chilli and coconut milk aren't really Chinese flavours so you'll end up with a bit of a hodge podge.That Chinese in the styrofoam container.
I have coconut oil and peanut oil to fry with and sesame oil for flavour. Soy sauce, sweet Chilli sauce will coat the meat. I will have to buy some thicker noodles. I have chicken breasts but I think pork would be better. Peppers, spring onions and mushrooms would also be added.
What am I missing?
If I'm going to do what I normally do, I would also throw some coconut cream and curry paste into the whole kabaal and see what comes out the other end.
Maybe try cutting out those ingredients and just use a mix of honey and soy sauce for the main flavours. If you have rice wine vinegar use a bit of that too. And be sure to use plenty of chopped ginger and garlic, but only at the very end or they will burn. You can make it into a proper sauce by thickening the flavours with maizena dissolved in water (say 1 tbsp with 2 tbsp water) and mixing them together, including the sesame oil.
Anyway good luck