Pan Seared Foie Gras with Curry Noodles and Masaman Curry Butter Sauce

• 250g (8.9oz) flour
• 2 egg yolk
• 100g (3.5oz) WORLDFOODS Thai Masaman Curry Ready to Pour Sauce
• 40g (1.4oz) WORLDFOODS Thai Yellow Curry Paste
• Salt

1. Put the flour in a bowl, dig a well in the middle and pour in the WORLDFOODS Thai Masaman Curry Ready to Pour Sauce and the egg yolks.
2. Add salt and the WORLDFOODS Thai Yellow Curry Paste and work into a smooth dough.
3. Flour the dough lightly and roll it out using a pasta machine.
4. Leave the dough to dry out for half an hour before cutting it, and the job will be easily done.

Note: Remember that boiling fresh noodles takes very little time, so just add them to the soup at the last minute, boil for just a minute or two and serve.