Ingredients:
2 tablespoons vegetable oil
1 tablespoon minced garlic
2 teaspoons red curry paste (2 tablespoons)
2 large boneless, skinless chicken breasts
1 large carrot, cut into fine julienne strips
1 small red pepper, cut into fine julienne strips
1 medium onion, halved lengthwise and thinly sliced
1 (14-oz.) can coconut milk
1-3/4 cups chicken stock
1 teaspoon ground turmeric
1 teaspoon curry powder (I used yellow curry powder)
2 tablespoons dark soy sauce
1 teaspoon sugar
2 tablespoons freshly squeezed lime juice
Salt, to taste
1/2 pound dried Chinese-style egg noodles or wide rice noodles
1/3 cup finely chopped shallots
1/3 cup coarsely chopped fresh cilantro
1/3 cup thinly sliced green onion
Directions:
1) In a medium sauce pan set over medium heat, warm the oil until it begins to ripple, and then add garlic. Cook for about a minute and add red curry paste, stirring it to soften it, about a minute. Add chicken and cook for about a minute, tossing to combine it with the curry paste. Remove chicken from pan and add carrot, red pepper and onions. Stir over medium-high heat until softened. Return chicken to pan. Add coconut milk, chicken stock, turmeric, soy sauce, and sugar, and stir well. Bring to a slow boil, and lower heat to bring it down to a simmer. Cook for about 8 minutes, until flavors have begun to meld. Stir in the lime juice, remove from heat, and cover to keep warm.
2) Cook the noodles per package instructions. Drain, rinse in a colander under cold water, drain again, and divide noodles among serving bowls. Ladle on hot curry, and sprinkle each serving with shallots, cilantro, and green onions. Serve immediately.
