When I first had curry it was when I was a kid. My mom would make curried chicken liver over rice and it was really good. Yep – liver. I really liked some things I don’t think my 8 year old son would touch with a ten foot pole! My mom would use curry powder and it came out really good. Since then, I’ve relished on many, many different curries. I think my favorites by far have been in paste form; there’s such variety and strong flavors that are involved – a true playground for the senses. Let’s have a look and see why this one made the last two top ten lists.
Here’s the back of the package (click image to enlarge). Contains crustaceans. To prepare, add the sachet contents to two cups of water. Mix well and bring to a boil. Add the noodle block and lower heat. Boil for 7 minutes. Enjoy!
The noodle block. Note how thick the noodles are.
The first of two very large sachets.
The paste has a strong curry scent.
The second sachet – dry powdered ingredients.
Finished (click image to enlarge). Added chicken baked with some garlic salt, tofu puff, sweet onion, mint, bean sprouts and potato. The noodles are round in shape and wide gauged. They have an excellent chewiness and feel and are just wonderrful. The broth is so good – thick and has that excellent curry flavor and a real heatiness, fullness and richness rarely found in a pack of instant noodles. There is a little spiciness, and it works well. This it really good! 5.0 out of 5.0 stars. UPC bar code 013934067964.
As this one is cooked a little differently, here’s a video showing how to do it – easily prepared.