Chiang Mai Curry Noodles Recipe

Name: Chiang Mai Curry Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 tablespoon garlic, finely chopped; 2 tablespoons red curry paste; 3/4 lb boneless chicken, cut in big bite-sized chunks; 2 cups unsweetened coconut milk; 1 3/4 cups chicken broth; 2 teaspoons ground turmeric or 2 teaspoons curry powder; 2 tablespoons dark soy sauce or 2 tablespoons soy sauce; 1 teaspoon sugar; 1 teaspoon salt; 2 tablespoons lime juice, freshly squeezed; 1 lb chinese style egg noodles, fresh; 1/3 cup shallot, coarsely chopped; 1/3 cup cilantro, coarsely chopped; 1/3 cup green onion, sliced thin

Servings: persons

2 tablespoons vegetable oil
1 tablespoon garlic, finely chopped
2 tablespoons red curry paste
3/4 lb boneless chicken, cut in big bite-sized chunks
2 cups unsweetened coconut milk
1 3/4 cups chicken broth
2 teaspoons ground turmeric or 2 teaspoons curry powder
2 tablespoons dark soy sauce or 2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon salt
2 tablespoons lime juice, freshly squeezed
1 lb chinese style egg noodles, fresh
1/3 cup shallot, coarsely chopped
1/3 cup cilantro, coarsely chopped
1/3 cup green onion, sliced thin

1
heat oil in medium saucepan over medium heat, and then add garlic. toss well and add red curry paste, mashing and stirring to soften it in the oil, about 1 minute add chicken and cook 1-2 min, tossing now and then to brown it evenly and mix it with curry paste. add coconut milk, chicken broth, turmeric or curry powder, soy sauce, sugar, and salt and stir well. bring to gentle boil and adjust heat to maintain lively simmer. cook about 10 min, until meat is cooked through. stir in lime juice, remove from heat, and cover to keep curry warm.
2
cook noodles in large pot of rapidly boiling water, until tender but still firm, as little as 2 minutes for fresh chinese noodles. drain, rinse well in cold water, drain again, and divide the noodles among individual serving bowls. ladle on hot curry and sprinkle each serving bowl with shallots, cilantro, and green onions. serve hot.

912

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 tablespoon garlic, finely chopped, 2 tablespoons red curry paste, 3/4 lb boneless chicken, cut in big bite-sized chunks, and more.

Yes, Chiang Mai Curry Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chiang Mai Curry Noodles

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