Heat the pot, put 100 ml of undiluted coconut cream, add red chilie paste, pounded coriander seed, curry powder and turmeric powder. Stir fry until fragrant. Add chicken drumsticks and chicken thighs, stir fry. Add diluted coconut cream. When it cooked add salt, palm sugar and the remain undiluted coconut cream.

Put the egg noodles, scoop the curry in, topping the crispy egg noodles and coriander. Serve with sliced shallot, lime, and Pickled Lettuce. Let’s enjoy 😉