pat's Recipe

Coconut Chicken Curry

Category: SOUPS/STEWS

3 Tbsp fish sauce, plus more for serving
3 Tbsp reduced-sodium soy sauce
3 garlic cloves, chopped
2 Tbsp grated, peeled fresh ginger
2 Tsp ground tumeric
2 pounds boneless chicken breasts, cut into
1-inch pieces
3 Tbsp olive oil
2 medium onions, chopped (2 cups)
2 tsp paprika
3 (13 1/2-ounce) cans unsweetened coconut
milk
5 cups reduced sodium chicken broth
1/2 cup chickpea or all-purpose flour
1 pound dried, thin Chinese egg noodles
(labeled "chow mein stir fry noodles")

Garnishes:
6 hard-cooked eggs, peeled and cut into 1/4- inch-thick slices
4 Tbsp roasted dried red chiles
1 large yellow onion, slivered
2 green onions, chopped
1 cup roughly chopped cilantro
2 limes, quartered

Combine fish sauce, soy sauce, garlic, ginger and turmeric in a medium bowl. Add chicken and toss to coat well. Set aside.
Heat oil in a Dutch oven over medium-high heat. Add onions and saute until soft and translucent, 3 to 4 minutes. Add paprika.
Add chicken. Cook 4 to 5 minutes. Add coconut milk and broth. Cover and simmer over low heat 20 minutes.
Place flour in a small bowl. Ladle 1/2 cup warm soup liquid from the Dutch oven into the flour. Stir until smooth. Add paste to soup. Simmer over medium-low heat until soup is thick, 5 to 10 minutes.
Cook noodles according to package directions. Drain and rinse under cold running water.
Divide noodles among 8 individual serving bowls. Ladle about 1 1/2 cups soup over noodles in each bowl. Garnish with eggs, chiles, cilantro, limes or fish sauce.

serves 8