Creamy Red Curry Chicken Noodle Bowl

• •2 Chicken thighs or chicken breasts
• •2 tablespoons Red curry paste
• •5 cloves Garlic
• •6 slices Fresh ginger
• •2-3 Green onions
• •1 Hatch chile or Thai chile
• •1-2 stalks Lemongrass
• •3 cups Chicken broth
• •2 cans Coconut milk
• •4 Limes
• •1 tablespoon Oil
• • Noodles of your choice

Instructions

1. 1

   Heat a small amount of oil in a large pan or pot over medium-high heat. Add the sliced green onions, chile, and minced garlic, then cook for 1-2 minutes until fragrant.

2. 2

   In the same pan, add the red curry paste and stir well. Cook for 2-3 minutes, stirring frequently, to help release and deepen the flavors.

3. 3

   Pour in the chicken broth and coconut milk. Add the fresh ginger slices and optional lemongrass stalks. Stir all ingredients together and bring the mixture to a boil.

4. 4

   Once the broth boils, immediately reduce the heat to low and cover the pan or pot. Allow the broth to simmer for a minimum of 20-30 minutes. A longer simmer will enhance the infusion of ginger, garlic, chile, and curry flavors.

5. 5

   While the broth simmers, grill the chicken until it is thoroughly cooked and shows nice charring on the exterior. Let the cooked chicken rest for a few minutes before slicing it.

6. 6

   Prepare your chosen noodles according to the instructions on their packaging. Once cooked, drain the noodles and set them aside.

7. 7

   If you prefer a smooth broth, strain out the ginger, garlic, lemongrass, and other aromatics before serving. This step is optional but results in a cleaner-textured bowl.

8. 8

   To assemble your bowl, place the cooked noodles in a serving bowl, arrange the sliced grilled chicken on top, and then pour the hot curry broth over everything.

9. 9

   Just before serving, squeeze fresh lime juice over the top of the bowl. Optionally, garnish with additional sliced green onions or fresh chile.