Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 2 teaspoons red curry paste (2 tablespoons)
- 1-1/2 pounds boneless chicken, cut into chunks
- 1 large carrot, cut into fine julienne strips
- 1 small red pepper, cut into fine julienne strips
- 1 medium onion, halved lengthwise and thinly sliced
- 1 (14-oz.) can coconut milk
- 1-3/4 cups chicken stock
- 1 teaspoon ground turmeric (2teaspoons turmeric or curry Powder)
- 2 tablespoons dark soy sauce
- 1 teaspoon sugar
- 2 tablespoons freshly squeezed lime juice
- .
- 1/2 pound dried Chinese-style egg noodles or wide rice noodles
- 1/3 cup coarsely chopped shallots
- 1/3 cup coarsely chopped fresh cilantro
- 1/3 cup thinly sliced green onion
Preparation
Step 1
In a medium sauce pan set over medium heat, warm the oil until it begins to ripple, and then add garlic.
Cook for about a minute and add red curry paste, stirring it to soften it, about a minute.
Add chicken and cook for about a minute, tossing to combine it with the curry paste. Remove chicken from pan and add carrot, red pepper and onions.
Stir over medium-high heat until softened.
Return chicken to pan.
Add coconut milk, chicken stock, turmeric, soy sauce, and sugar, and stir well. Bring to a slow boil, and lower heat to bring it down to a simmer. Cook for about 8 minutes, until flavors have begun to meld.
Stir in the lime juice, remove from heat, and cover to keep warm.
For the noodles:
Cook the noodles per package instructions.
Drain, rinse in a colander under cold water, drain again, and divide noodles among serving bowls.
Ladle on hot curry, and sprinkle each serving with shallots, cilantro, and green onions. Serve immediately.
Yield: 4 servings.