For the noodles:
- 400g gluten-free plain flour
- 4 medium size eggs
- 4 egg yolks
- large pinch of salt
- 2 level tsp xantham gum
- 2 tsp oil
- 1/2 tsp turmeric
- Plus extra flour for dusting
Place the dry ingredients in a small bowl, and mix well. Make a well in the middle, and then place the eggs, yolks, and olive oil in the middle of the well. Using a fork stir the egg and gradually bring in the flour a little at a time until you form a messy dough. Use your hands to press the dough together and knead on a clean surface for a couple of minutes until smooth and firm. Add a little extra flour if too wet.
Using a pasta machine make sure the thickness setting is on highest and should be No.10 on most machines. Roll your dough through this setting and then fold the dough in half. Pass it through again and then fold it in half again and follow this procedure 10 times until you have a very smooth dough. Ideally at this point, wrap the dough in cling film and allow to rest for 45 minutes. Now roll the dough through each setting until you get down to No 3. Your pasta should be very thin now. Cut on the tagliatelle cutter. Cook in a generous amount of boiling, salted water, for a couple of minutes.
For the curry:
- 800ml coconut milk
- 50g green curry paste
- 500g diced chicken leg/duck leg/tofu
- 2 tbsp brown sugar
- 1 ½ – 2 tbsp fish sauce (or vegetarian fish sauce/soy)
- 10g ginger- finely chopped
- 2 cloves garlic- finely chopped
- 4 kafir lime leaves- torn
- 1 bunch of Thai basil – picked
- ¼ red pepper- large dice
- ¼ green pepper- large dice
- 50g broccoli florets
- 1 small carrot- peeled and sliced into 5mm rounds
- 1 small bunch coriander- roughly chopped
- Veg oil
Heat a large saucepan over a medium heat. Add a splash of oil, then add the garlic and ginger, when caramelised add the curry paste. Cook out for a couple of minutes, and then add 200ml of the coconut milk. Mix thoroughly, and continue to cook and stir until the coconut milk splits. Then continue to add the coconut milk, a little at a time, bringing to the simmer each time. Once all of the coconut milk has been added, add the fish sauce, sugar, lime leaves. Check the seasoning, and add more fish sauce or sugar if needed. Then add the chicken (or duck, but if doing the vegetarian version add at the same time as the vegetables), and bring back to the simmer for ¾ minutes. Then add the vegetables, and bring back to the simmer for a couple of minutes, being careful not to over cook the vegetables. Add the Thai basil and coriander, and serve with the noodles.
