Coconut Chicken Curry
- Yield 8 servings
- Prep 5 mins
- Cook 30 mins
This Burmese-style curry dish is traditionally served over noodles instead of rice.
"Curry" is from the Indian word kari, meaning "sauce." It is used to describe any spicy, sauce-based dish. It actually contains no curry powder.
- 3 tablespoons fish sauce, plus more for serving
- 3 tablespoons reduced-sodium soy sauce
- 3 -- garlic cloves, chopped
- 2 tablespoons grated, peeled fresh ginger
- 2 teaspoons ground turmeric
- 2 pounds boneless chicken breasts or thighs, cut into 1-inch pieces
- 3 tablespoons vegetable oil
- 2 medium onions, chopped (about 2 cups)
- 2 teaspoons paprika
- 3 -- (13 1/2-ounce) cans unsweetened lite 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")
- 6 -- hard-cooked eggs, peeled and cut into 1/4-inch-thick slices
- 4 tablespoons roasted dried red chiles
- 1 large yellow onion, slivered
- 2 -- green onions, chopped
- 1 cup coarsely 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 sauté 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 chickpea 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, onions, cilantro, limes and fish sauce.
Recipe adapted with permission from The Asian Grandmothers Cookbook (Sasquatch Books, 2009)