- 12 ounces egg noodles
- 1 tablespoon coconut oil or vegetable oil
- 2.5 tablespoons red curry paste
- 0.75 teaspoon ground turmeric
- 0.5 teaspoon ground coriander
- 0.5 teaspoon ground cardamom
- 2.5 teaspoons mild curry powder
- 14 ounces coconut milk unsweetened
- 4 cups chicken broth low-sodium
- 1 pound chicken thighs boneless skinless, cut into bite-size pieces
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- Crispy fried noodles optional garnish
- Sliced shallots or red onion for garnish
- Lime wedges for garnish
- Fresh cilantro chopped, for garnish
- Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove.
- Freezing: This dish can be frozen, but it’s best to store the noodles separately to maintain their texture.
- Pairing: Serve with a side of fresh salad or steamed vegetables to balance the rich flavors.
- Protein alternatives: Substitute the chicken with tofu or a mix of your favorite vegetables for a vegetarian version.
- Flavor boosters: Add a splash of lime or a dash of chili oil right before serving for an extra kick.
