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1
Place a large, heavy-bottomed casserole over medium heat.
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2
Add 2 tablespoons of the oil, red curry paste, curry powder, turmeric and, if you choose, cardamom.
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3
Cook for a few minutes, stirring vigorously, until the curry paste is fragrant.
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4
Be careful it doesn't burn.
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5
Add 1 cup of the coconut milk and bring to a boil.
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6
Boil for a few minutes, stirring well, until red oil separates from the coconut mixture.
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7
Add 1 more cup of the coconut milk, return to a boil, and again boil until the oil separates.
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8
Add the chicken pieces, 1 cup chicken stock and remaining 1 cup coconut milk.
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9
If the mixture is very thick, add additional chicken stock or water as needed.
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10
Bring back to a boil, then reduce to a simmer.
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11
Add the sugar and fish sauce.
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12
Cover and simmer until the chicken is tender, about 45 minutes.
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13
Season to taste with fish sauce; the flavor should be salty and spicy with an aftertaste of sweetness.
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14
(It should be a bit saltier than you wish for the final dish, as the addition of other ingredients at serving time will dilute the seasoning.)
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15
Place a large saucepan over medium-high heat, and add the remaining vegetable oil.
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16
Place 1 cup of the noodles in a bowl and separate the strands.
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17
When the oil is shimmering, add the noodles a few strands at a time.
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18
Fry them, turning once, until crisp and golden.
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19
Remove from heat and set aside.
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20
Add the dried chilies to the pan and fry for a few seconds until they puff up; set aside.
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21
Bring a large pot of water to a boil.
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22
Rinse the remaining noodles in cold water, and add to the boiling water.
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23
Cook until barely tender, 2 to 3 minutes, stirring well to prevent sticking.
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24
Drain well.
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25
To serve, divide the noodles among 4 bowls, and top with chicken curry.
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26
Garnish with shallots, mustard greens, fried noodles and lime wedges.
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27
Add fried chilies to taste, for extra heat.
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28
Sprinkle with cilantro, and serve.
