Ingredients
Scale
Ingredients
For the Curry Base:
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 tablespoons red curry paste
- 1 tablespoon yellow curry powder
- 1 teaspoon turmeric powder
- 2 cups coconut milk (full-fat preferred)
- 2 cups chicken stock
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 teaspoons palm sugar (or brown sugar)
The Chicken:
- 1 pound (about 500g) boneless, skinless chicken thighs, cut into bite-sized pieces
The Noodles:
- 8 ounces egg noodles (soft or medium thickness)
Garnishes:
- Crispy fried noodles (about 1 cup)
- Fresh cilantro leaves, chopped
- Sliced green onions
- Lime wedges
- Pickled mustard greens (optional)
- Thinly sliced red onions
- Sliced Thai chilies (for extra spice)
Instructions
Preparation
Step1: Prepare the Curry Base
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and softened.
- Stir in the red curry paste, yellow curry powder, and turmeric powder. Cook for another 1-2 minutes, allowing the spices to release their aroma.
Step2: Add the Coconut Milk and Chicken Stock
- Pour in the coconut milk and chicken stock. Stir well to combine, ensuring the curry paste is fully dissolved.
- Add the fish sauce, soy sauce, and palm sugar. Taste and adjust the seasoning as needed.
Step3: Cook the Chicken
- Add the chicken pieces to the pot, ensuring they are fully submerged in the broth.
- Simmer for 20-25 minutes on low to medium heat, stirring occasionally, until the chicken is tender and infused with the curry flavors.
Step4: Prepare the Noodles
- Cook the egg noodles according to the package instructions. Drain and set aside.
- For the crispy noodles, heat a small amount of oil in a pan and fry a handful of noodles until golden brown. Drain on paper towels.
Step5: Assemble the Dish
- Divide the cooked egg noodles into serving bowls.
- Ladle the hot curry broth with chicken over the noodles.
- Top with crispy fried noodles and your choice of garnishes such as cilantro, green onions, pickled mustard greens, and lime wedges.
Notes
Cooking Notes
- Use full-fat coconut milk for a richer and creamier broth.
- To save time, you can use store-bought fried noodles for the crispy topping.
- If palm sugar is unavailable, brown sugar or honey can be used as substitutes.
- Leftover curry can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 450-500 (varies based on portion size and toppings)
- Sodium: 1000-1200mg (depends on the use of fish sauce and soy sauce)
- Protein: 20-25g