Ingredients

For the Curry Paste:

• 3-4 dried mild chilies (e.g., guajillo, puya, or spur chilies)
• 2 dried Thai chili peppers (for heat)
• 1 tsp coriander seeds
• 1 tsp ground turmeric and/or 1 inch fresh turmeric
• 2 tsp curry powder
• 3 shallots
• 5 cloves garlic
• 1 inch ginger or galangal
• 2 stalks lemongrass (bottom part only)
• 1 tsp shrimp paste (optional, for umami)

For the Curry Broth:

• 1 (400 ml) can coconut milk
• 3 cups (700 ml) chicken stock
• 500 g chicken drumsticks or thighs (or beef)
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp palm sugar

For the Noodles:

• 350 g fresh or dried wheat-based egg noodles

Condiments & Garnishes:

• 1/2 cup (120 ml) pickled mustard greens
• 2 shallots, thinly sliced
• 2 limes, cut into wedges
• 1/4 cup (60 ml) cilantro
• 2 tbsp ground chilies fried in oil

Steps

1. Make the Curry Paste: Blend or pound together all curry paste ingredients until you have a smooth, fragrant paste.
2. Prepare the Curry: Fry the curry paste until aromatic, then add coconut milk and chicken. Simmer until the chicken is cooked and tender.
3. Cook the Noodles: Boil egg noodles until just cooked, then set aside.
4. Make Crispy Noodles: Deep-fry a handful of the egg noodles until golden and crisp. Drain on paper towels.
5. Assemble: Divide the boiled noodles into serving bowls. Ladle the hot curry over the noodles, add a piece of chicken, and top with crispy fried noodles.
6. Garnish: Serve with pickled mustard greens, shallots, lime wedges, and other garnishes as desired.