I made these noodles for the first time a couple of weeks ago, and it definitely won't be the last. They were really yummy, quick and easy to make, and used ingredients that I almost always have on hand. Another recipe to add to the weeknight dinner rotation!
Chicken Curry Noodles
Original recipe from The Kitchn - slightly modified below.Makes 2 large servings
2 tablespoons vegetable oil
3 garlic cloves, roughly chopped
1 shallot, chopped
1 - 3 tablespoons Thai red curry paste, depending on spice preference
2 tablespoons curry powder
1 cup coconut milk
1/2 cup low-sodium chicken broth
2 boneless skinless chicken thighs (about 8 oz), cut into bite-size pieces
1 teaspoon fish sauce
1 1/2 teaspoons sugar
8 ounces fresh rice noodles
Roasted chopped peanuts
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 small pot of 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.