Chiang Mai Curry Noodles

2 Tablespoons vegetable oil
1 Tablespoon finely chopped garlic
2 Tablespoons red curry paste or pananeng curry paste
1/2 Pound boneless chicken, cut in big, bite-size chunks or boneless beef, such as tri-tip or flank steak, thinly sliced crosswise into 2-inch strips
2 Cups unsweetened coconut milk
1 1/4 Cups chicken broth
2 Teaspoons ground tumeric or curry powder
2 Tablespoons dark soy sauce or soy sauce
1 Teaspoon sugar
1 Teaspoon salt
2 Tablespoons freshly squeezed lime juice
1 Pound fresh Chinese-style egg noodles, or 1/2 pound dried Chinese-style egg noodles, angle hair pasta or spaghetti
1/3 Cup coarsely chopped shallots
1/3 Cup coarsely chopped fresh cilantro
1/3 Cup thinly sliced green onions

Heat the vegetable oil in a medium saucepan over medium heat, and then add the garlic. Toss well and add the red curry paste, mashing and stirring to soften it in the oil, about 1 minute. Add the chicken and cook 1 to 2 minutes, tossing now and then to brown it evenly and mix it with the curry paste. Add the coconut milk, chicken broth, tumeric, soy sauce, sugar and salt and stir well. Bring to a gentle boil and adjust heat to maintain a lively simmer. Cook about 10minutes, until meat is cooked through. Stir in lime juice, remove from heat and cover to keep curry warm while you prepare the noodles.

Cook the noodles in a large pot of rapidly boiling water, until tender but still firm, as little as 2 mintues for fresh noodles and 7 minutes or more for dired. Drain, rise well in cold water, drain again, and divide the noodles among the individual serving bowls. Ladle on hot curry and sprinkle each serving with the shallots, cilantro and green onions. Serve hot.

Serves 4-6

This is taken from a great cookbook I own, called Quick and Easy Thai