Ohn No Khao Swe

Method

Heat oil in a large pot and fry sliced onions until golden, then add minced garlic and ginger, cooking for 2 minutes. Add turmeric and chilli powder, stirring constantly for 30 seconds to bloom the spices. Cut chicken thighs into bite-sized pieces, add to the pot and brown for 5 minutes, stirring occasionally. Pour in stock and coconut milk, bring to a simmer and cook for 20 minutes until chicken is tender. Season with fish sauce, lime juice and salt to taste. Meanwhile, cook egg noodles according to package instructions, drain well and divide among four bowls. Ladle the hot curry over the noodles and garnish generously with fried onions, spring onions, fresh coriander and dried chillies.