Ingredients

• 4 chicken marylands
• 1 tablespoon vegetable oil
• 80g (1/3 cup) Thai red curry paste
• 2 teaspoons ground turmeric
• 1.5L (6 cups) coconut milk
• 1L (4 cups) Massel chicken style liquid stock
• 2 tablespoons fish sauce
• 400g fresh hokkien noodles
• 2 bunches buk choy, quartered
• 2 red Asian shallots, thinly sliced
• 1 fresh long red chilli, thinly sliced
• 1 cup fresh coriander leaves
• 1 lime, quartered

Crispy wonton noodles

• 16 fresh wonton wrappers
• Vegetable oil, to deep-fry

Method

• Step 1 For the crispy wonton noodles, use a sharp knife to cut the wrappers into 3mm thick strips. Place a wire rack set over a baking tray next to your stovetop to drain cooked wonton strips.
• Step 2 Pour enough oil into a wok to reach a depth of 10cm. Place over high heat and heat to 180˚C on a cook’s thermometer. Cook wonton strips, in batches, for 30 seconds or until golden. Transfer to prepared wire rack.
• Step 3 Place the chicken marylands on a chopping board. Use a large sharp knife to cut the chicken in half at the joint to separate the thigh and drumstick. Set aside.
• Step 4 Heat oil in a saucepan over medium heat. Stir in curry paste and turmeric for 1 minute. Stir in milk, stock and fish sauce. Add chicken. Reduce heat to low. Simmer, covered, for 1 1⁄2 hours or until meat falls off the bone.
• Step 5 Meanwhile, cook the hokkien noodles in a large saucepan of boiling water following the packet directions. Drain well. Divide hokkien noodles among 4 large serving bowls.
• Step 6 Top noodles with buk choy. Divide chicken among bowls and ladle over the hot cooking liquid. Top with shallots, coriander leaves, chilli and wonton noodles. Serve with lime wedges.