Sunday, March 30, 2008

Chiang Mai Curry Noodles


Chiang Mai Curry Noodles

2 Tbsp vegetable oil
1 Tbsp minced garlic
2 Tbsp red curry paste
3/4 lb chicken breast, cut in chunks
2 cups unsweetned coconut milk
1 3/4 cups chicken broth
2 tsp ground tumeric or curry powder
2 Tbsp soy sauce
1 tsp sugar
1 tsp salt
2 Tbsp freshly squeezed lime juice
1/3 cup coarsley chopped shallots
1/3 cup coarsley chopped fresh cilantro
1/3 cup thinly sliced green onions
4 to 6 servings hot rice or noodles

Heat the oil in a medium sauceepan over medium heat, and then add garlic. Toss well and add the 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 and remove from heat.

Ladle curry over rice or noodles, and sprinkle each serving with shallots, cilantro and green onions. Serve hot.

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