Ingredients
3-4
pounds chicken, cut into large pieces
(or you could use 2 legs, 2 thighs and 2 breast pieces, about 3 pounds altogether)
2
½ tbsp. Red Curry Paste
Water or chicken stock 1-1 ½ cup(s)
The rest of the ingredients:
About 6-7 (loosely packed) cups of boiled flat Chinese Bah-mi egg noodle. Or fettucine noodles
Some shallots, thinly sliced
1
can or a cup of pickled Chinese cabbage or mustard green, rinse and slice
3
limes, cut into slivers
Directions
1.
Into a hot heavy bottom pot, add 2 tbsp oil and the red curry paste, curry powder, turmeric and cook, stirring vigorously, for a few minutes until the curry paste is fragrant. Be careful not to burn the paste.
2.
Add 1 cup of coconut milk and let the pan come back to a boil. Let it bubble for a few minutes over med-high heat, stirring well, until you begin to see the red oil separating from the coconut milk mixture. Add second cup of coconut milk, again wait until the oil separates.
3.
Add the chicken pieces, anise, cinnamon, cloves and cardamom to the pot, with 1-cup water and the rest of the coconut milk. Let it come back to a boil, then lower the heat and simmer.
4.
Add the fish sauce, starting with 2 tbsp. Close the lid and let simmer until the chicken is done. Check the seasonings; you might need to add more fish sauce. The flavor of the curry should be a bit salty and spicy with a sweet aftertaste. When you taste the curry at this stage, it should be a bit saltier than what you would like the final dish to taste.
5.
Take 1 cup of cooked noodles, fluff up until the strands are separated. Fry a little bit at a time in a pan with very hot oil until golden; you will need to flip the noodles once in the pan to get the same color on both sides. Set aside.
6.
Use the oil to fry up the dried chilies very quickly being careful not to let them burn. Set aside.
7.
Slice the shallots, rinse and slice the Chinese cabbage or mustard greens, cut up limes, chop cilantro and set aside.
9.
1. After the chicken curry is done, heat up a large pot of water to a full boil. Rinse the rest of the fresh noodles first in cold water to wash out the excess starch, and then cook in very hot boiling water for 2-3 minutes. Stir the noodles well to prevent sticking.
10.
2. Put some cooked noodles into a bowl, top with the curry and put fried noodles on top.
11.
3. Garnish to taste with shallots, pickle, chili and limejuice
New-York Restaurants
