Yield: 12 servings 1 cup diced onions 4 Tbsps.vegetable oil 2 each green chili peppers, slit and seeded 1 tsp.turmeric 2 Tbsps.mild curry powder 400 g.diced chicken breast 400 g.shrimp 400 g.whitefish 12 fish balls (optional) 2 cups fish or chicken broth 4 cups coconut milk as needed salt and pepper 2 Tbsps.cornstarch 4 cups cellophane noodles (soaked) 300 g.cucumber,cut into batonettes 4 hardboiled eggs, wedged as needed julienned ginger (optional) 2 dried chiles, seeded and flaked 12 ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.