Thai Coconut Curry Noodles

Curry Paste

1. 01

   Blend shallots, garlic, lemongrass, galangal, coriander, cumin, turmeric, shrimp paste, and salt into a smooth paste.
   

Cook

1. 02

   Heat oil in a pot over medium heat. Add curry paste and cook until fragrant, 2–3 minutes.
   
2. 03

   Add coconut milk and stir until smooth. Simmer gently until slightly separated.
   
3. 04

   Add chicken and chicken stock. Simmer until chicken is tender and cooked through, 15–20 minutes.
   
4. 05

   Season with fish sauce and sugar. Taste and adjust.
   

Noodles & Assembly

1. 06

   Add water to the curry and cook egg noodles until just tender. Drain.
   
2. 07

   Divide noodles into bowls. Ladle curry and chicken over.
3. 08

   Top with pickled mustard greens, sliced onion, and lime wedges. Serve hot.