This is a nice change from Thai chicken curry. Leftover turkey or pork can be substituted for the chicken.
- For the noodles
- 1 tablespoon peanut oil
- 1 medium onion, sliced into crescent-moon shapes, or 6 shallots, cut crosswise into thin slices
- 4 medium cloves garlic, cut crosswise into very thin slices
- 1 teaspoon ground turmeric
- 2 tablespoons red thai curry paste
- 14 ounces (1 can) low-fat coconut milk
- 1 cup homemade or no-salt-added chicken broth, such as Kitchen Basics
- 2 1/2 cups leftover cooked chicken, in chunks (may substitute cooked turkey or pork)
- 1/2 teaspoon light brown sugar, or to taste
- 2 teaspoons fish sauce, or to taste
- Juice of 1/2 lime, or to taste
- 12 ounces dried chinese wheat noodles
- For serving
- 2 scallions, white and light-green parts, cut on the diagonal
- 1 small red chili pepper, stemmed, seeded and cut into very thin strips (julienne) or shredded
- 2 tablespoons chopped cilantro
- Lime wedges, for serving
Heat the oil in a large saucepan over medium-high heat until the oil shimmers. Add the onion or shallots and cook for about 6 minutes, until golden.
Add the garlic and cook for 2 minutes, stirring, then add the turmeric and curry paste. Cook for 1 minute, stirring, until the spices become fragrant, then stir in the coconut milk and broth. Once the mixture starts to bubble at the edges, reduce the heat to medium and cook for 15 minutes.
Stir in the chicken; cook until heated through. Add the sugar, fish sauce and lime juice; taste, and adjust the amounts of those 3 ingredients as needed. Keep warm on the lowest setting or remove from the heat.
Cook the noodles according to the package directions. Drain.
Divide the noodles among individual bowls. Spoon the chicken curry over each portion, then garnish with the scallions, red chili pepper and cilantro.
Serve hot, with wedges of lime.
Adapted from "Plenty," by Diana Henry (Mitchell Beazley, 2010).
Tested by Bonnie S. Benwick.
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