From: The Kitchn
Makes 4 generous servings
4 tablespoons vegetable oil
6 garlic cloves, roughly chopped
2 shallot, chopped
4 tablespoons Thai red curry paste, depending on spice preference
4 tablespoons curry powder
2 cup coconut milk
1 cup low-sodium chicken broth or stock
4 boneless skinless chicken thighs, cut into bite-size pieces
2 teaspoon fish sauce
2 teaspoons sugar
fresh egg noodles (Wide, flat)
Thinly sliced shallots, fried
Roasted chopped peanuts
Chopped green onion
Pickled asian mustard greens
Fried egg noodles
Heat the oil in a medium saucepan over medium heat. Add the garlic and chopped shallot and cook for about 30 seconds.
Add the curry paste and curry powder and cook for another 30 seconds, stirring constantly.
Add the coconut milk, chicken broth, chicken thighs, fish sauce, and sugar. Stir everything together, scraping up any curry paste that has stuck to the bottom of the pan.
Bring to a boil, then lower heat and simmer uncovered for about 30 minutes. Taste and adjust seasoning.
Meanwhile, bring a large pot of salted water to a boil. Cook noodles according to package directions, timing it so that the noodles will be cooked when the curry is done simmering. Drain and divide between two bowls.
Top with curry and the garnishes of your choice. Serve immediately.
• You can substitute the chicken with other types of meat, tofu or vegetables.
• Sauce can be made one day ahead and refrigerated. Also freezes well. Reheat and serve with freshly-cooked noodles and garnishes.