Description
A rich curry from Thailand, characterized by turmeric, wheat noodles, and the toppings of fried shallots and pickled vegetables bringing complexity.
Ingredients
Scale
- 3 cloves garlic, minced
- 1 tsp ground turmeric
- salt
- 1–2 Tbs Thai red curry paste (add more for spicier curry)
- 1 Tbs peanut, vegetable or grapeseed oil
- 2 cans / 28 oz / 800 mL coconut milk, with 1/2 cup of the thickest cream set aside
- 1.5 lb / 680 g boneless, skinless chicken thighs
- 1 Tbs sugar
- 1/2 cup / 118 mL water
- 3 Tbs fish sauce
- 1–2 Tbs lime juice
- 8 oz / 225 g dried Chinese egg noodles
- Oil for frying noodles and shallots
Garnish
- 1–2 limes, quartered
- Handful of cilantro leaves
- 3 shallots, sliced thin
Pickled Red Onion
- 1/2 red onion
- 1/2 cup / 113 mL white vinegar
- 1/2 cup / 113 mL water
- 2 Tbs sugar
Instructions
- First, make the pickled onions: Combine water, vinegar and sugar in a small saucepan. Bring to a boil and simmer 3 minutes, til sugar is dissolved. Add onion and remove from heat. Cool for at least an hour. You can store any extra pickled onions in a glass jar in the fridge.
- Next, make the curry: In a small bowl, combine garlic, 1 tsp salt, turmeric and curry paste.
- Heat a large skillet or wok over high heat. Add 1 Tbs oil. Once hot, stir fry the chili paste mixture for 30 seconds, then add the reserved coconut cream. Lower the heat to medium-high. Add the chicken and sugar and simmer for about 5 minutes. Add the remaining coconut milk, water, and fish sauce. Bring to a boil, then reduce heat and cook at a simmer for about 30-40 minutes, til chicken is cooked through. Remove from the heat and stir in 1 Tbs lime juice, taste, then add more lime juice, salt and/or fish sauce if necessary. Remove chicken thighs, chop or shred coarsely, and return to pot.
- Meanwhile, make the crispy shallots and noodles: Cook noodles according to pack instructions; drain. Line 2 plates with paper towels.
- In a large skillet, heat about 4 Tbs over medium-high heat. Fry shallots for about 3 minutes, til golden-brown. Drain on paper-towel lined plate.
- Use a fork to create 4-6 little nests with about half the noodles. Reserve remaining noodles. Carefully place the noodle nests in the skillet with the remaining shallot oil, and fry for about 3 minutes, til bottom is very brown and crispy. Drain on paper towels.
- To serve, place some loose noodles plus a noodle nest in the bottom of a wide soup bowl. Ladle over chicken, some broth, and top with fried shallots, pickled onions and cilantro. Serve with a wedge of lime.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Main
- Cuisine: Thai