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Chiang Mai Curry Noodles Recipe


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     Chiang Mai Curry Noodles

Category   Entrees - Maindishes
Sub Category   None
Servings   4

2 Tbs vege oil
1 Tbs freshly chopped garlic
2 Tbs. red curry paste
3/4 pund boneless chicken cut in bite size chunks
2 cups unsweeted coconut milk
1 3/4 cups chicken broth
2 tsp tumeric or curry powder
2 Tbs soy sauce
1 tsp sugar
1 tsp salt
2 tbs freshly sqeezed lime juice
1 pound fresh chines egg noodels or 1/2 pound dry
1/3 cup coarsely chopped shallets
1/3 cup fresh cilantro
1/3 cup sliced green onions

Heat vege oil in medium saucepan over medium heat, add garlic. Toss well and add the red curry paste, mashing ad stirring to soften in the oil, about 1 minute. Add the chicken and cook 1-2 minutes, tossing now ad then to brown it evenly and mix it with the curry paste. Add the coconut milk, chicken broth, turmeric, soy sauce, sugar ad salt and stir well. Bring to a gentle boil and adjust heat to maintan a lively simmer. Cook about 10 minutes, until meat is cooked through. Stir in lime juice, remove from heat, ad cover while you prepare noodles.
Cook noodle in large pot of water until tender, but firm, as little as 2 minutes for fresh and 7 for dried. Drain, rinse with cold water and divide among serving bowls. Ladle on hot curry and sprinkle with shallots, cilantro and green onions.
To make noodle nests- Heat about 2 cups vege oil to 375 degrees. Add handful of fresh noodles, let it sizzle and brown a few seconds, turn gently with tongs, and transfer to platter to cool.

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