Ingredients
- 4 dried Thai chilies
- 1 inch fresh turmeric
- 1 inch ginger
- 1 inch galangal
- 1 shallot
- 3 garlic cloves
- 1 lemongrass stalk
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 tablespoon yellow curry powder
- 1 tablespoon neutral oil
- 1 lb chicken thighs bone-in skin-on
- ½ can coconut milk
- 2 cups chicken stock
- 1 tablespoon palm sugar
- 1 –2 tablespoon fish sauce
- 1 teaspoon soy sauce
- ½ lb fresh egg noodles
- ¼ cup pickled mustard greens
- 1 Fresno chili
- ½ lime
- ¼ cup cilantro
- 1 green onion
- ½ cup crispy fried noodles
Method
- Toast coriander and cumin seeds in a dry skillet until fragrant.
- Pound toasted seeds in a mortar until fine.
- Add lemongrass and pound until broken down.
- Add chilies and pound to a coarse paste.
- Add turmeric, ginger, galangal, garlic, and shallot; continue pounding until smooth and cohesive.
- Add curry powder and neutral oil and work it into a thick, deep golden paste.
- Heat the curry paste in a Dutch oven over medium until aromatic and the oil begins to separate.
- Add chicken thighs skin-side down and turn to coat fully in the paste.
- Remove the chicken thighs to a plate. Add coconut milk and chicken stock, whisking to dissolve the paste.
- Stir in palm sugar, fish sauce, and soy sauce. Then, return the chicken thighs to the dutch oven
- Bring to a gentle simmer and cook 25–30 minutes until the chicken is tender.
- Remove chicken, discard skin if preferred, shred the meat, and return it to the broth.
- Taste and adjust seasoning with fish sauce or sugar.
- Boil fresh egg noodles until just tender; drain well.
- Fry a small handful of noodles in hot oil (350°F) until crisp and golden; drain on paper towels.
To Plate
- Divide warm egg noodles between bowls.
- Ladle the hot curry broth and shredded chicken over top.
- Finish with crispy noodles, pickled mustard greens, Fresno chili, cilantro, and green onion.
- Serve with lime.