Ingredients
- 2 Tbsp vegetable oil
- 1 Tbsp finely chopped garlic
- 2 Tbsp red curry paste or panang curry paste
- 3/4 lb boneless chicken, cut in big bite-sized chunks or boneless beef such as tri-tip steak or flank steak, thinly sliced crosswise into 2-inch strips
- 2 cups unsweetened coconut milk
- 1 3/4 cup chicken broth
- 2 tsp ground turmeric or curry powder
- 2 Tbsp dark soy sauce or soy sauce
- 1 tsp sugar
- 1 tsp salt
- 2 Tbsp freshly squeezed lime juice
- 1 lb fresh Chinese noodles or 1/2 lb dried Chinese noodles or angel hair pasta or spaghetti
- 1/3 cup coarsely chopped shallot
- 1/3 cup coarsely chopped fresh cilantro
- 1/3 cup thinly sliced green onion
Instructions
Heat the vegetable oil in a medium saucepan over medium heat, and then add the garlic. Toss well and add the red curry paste, mashing and stirring to soften it in the oil, about 1 minute. Add the chicken and cook 1 to 2 minutes, tossing now and then to brown it evenly and mix it with the curry paste.
Add the coconut milk, chicken broth, turmeric, soy sauce, sugar and salt and stir well. Bring to a gentle boil and adjust heat to maintain a lively simmer. Cook about 10 minutes until meat is cooked through.
Stir in lime juice, remove from heat and cover to keep curry warm while you prepare the noodles.
Cook the noodles in a large pot of rapidly boiling water until tender but still firm, as little as 2 minutes for fresh noodles and 7 minutes or more for dried. Drain, rinse well in cold water, drain again and divide the noodles among individual serving bowls.
Ladle on hot curry, and sprinkle each serving with the shallots, cilantro and green onions. Serve hot and garnish with crunchy noodle nests as noted in description if using.
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