Heat the oil in medium pan over medium heat, then add 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 ass 2 minutes for fresh noodles and 7 minutes for dried. Drain, rinse well in cold water, drain again, and divide the noodles among individual serving bowls. Sprinkle each serving with the shallots, cilantro and green onions.
Crispy noodle nests. 1/2 pound thin fresh egg noodles, heat about 2 cups oil to 375 degrees. Add a handful of noodles. Let it sizzle and brown a few seconds, turn gently with tongs, and transfer the nest to a platter to cool.
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