Student Meal: Chicken Curry 2.0 with Noodles

Cook the Curry Paste; Heat 2 Tbsp of cooking oil in a pot until hot. Fry the curry paste until the oil separates from the paste. Then add the chicken and cook the chicken until brown (roughly 5 minutes)

Next add the chicken stock and bring it to a boil. Then add vinegar, sugar, thickener and reduce the liquid by 1/3. When the liquid has reduced, add vegetables (and whatever else you like really) and cook until vegetables are tender. Season with salt.

Then add the thickener and mix well. Add in the cooked noodles, garnish with spring onions and serve.