Cooking Instructions
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Step 1
If using, mince the
Dried Shrimp (22 mL)
. Break the
Chicken Nuggets (5)
into chunks. Break the
Spaghetti (100 g)
into segments.
Step 2
Heat up
Oil (15 mL)
in a pot and cook the minced dried shrimp,
Thai Red Curry Paste (45 g)
,
Thai Yellow Curry Paste (25 g)
,
Curry Powder (as needed)
and
Ground Black Pepper (as needed)
over medium-high heat until fragrant.
Step 3
Add
Coconut Milk (240 mL)
,
Chicken Stock (480 mL)
and
Dark Brown Sugar (7 g)
and bring to a boil. Add the broken thin spaghetti, and nugget-chunks, then cook until the sauce has thickened and the spaghetti is cooked.
Step 4
Top with
Chili Oil (to taste)
and
Fresh Cilantro (to taste)
. If you can, wait a couple minutes before eating. It'll taste better.
