Ingredients:
1 lb of chicken or beef, cut into bite-size pieces
2 tablespoons of vegetable oil
2 cups of coconut milk
2 cups of chicken broth
2 tablespoons of yellow curry powder
2 tablespoons of fish sauce
2 tablespoons of palm sugar
2 tablespoons of soy sauce
2 cloves of garlic, minced
2 shallots, minced
1 tablespoon of grated ginger
1 tablespoon of turmeric powder
1 tablespoon of ground coriander
1 tablespoon of ground cumin
1/4 cup of chopped cilantro
1/4 cup of chopped green onions
1/4 cup of chopped red onions
1/4 cup of chopped scallions
1/4 cup of fried shallots
8 oz of egg noodles
Lime wedges for garnish
Instructions
In a large pot, heat the vegetable oil over medium heat. Add the chicken or beef and sauté until browned on all sides, about 5 minutes.
Stir in the coconut milk, chicken broth, curry powder, fish sauce, palm sugar, soy sauce, garlic, shallots, ginger, turmeric, coriander, and cumin. Bring to a simmer and let it cook for about 20 minutes or until the meat is cooked through.
Add the cilantro, green onions, red onions, and scallions, and cook for an additional 5 minutes.
In a separate pot, bring a large amount of water to a boil. Add the egg noodles and cook according to package instructions. Drain and divide the noodles among 4 bowls.
Ladle the curry over the egg noodles, and garnish with fried shallots and lime wedges.
