Thai Curry with Chicken and Fresh Noodles | James Beard Foundation

Ingredients

• 2 pounds chicken breast on the bone
• 1 medium yellow onion, peeled and quartered
• 5 sprigs of cilantro
• 3 (1/4-inch-thick) slices of ginger, each about the size of a quarter
• 1 Thai bird chile
• Top of 1 lemongrass stalk
• 1 teaspoon kosher salt
• 6 guajillo chiles, stemmed, seeded, and torn into a few pieces
• 2 arbol chiles, stemmed, seeded, and torn into a few pieces
• 2 tablespoons chopped peeled ginger
• 1/4 cup chopped tender lemongrass stalk
• 1/4 cup chopped cilantro leaves
• 3 small shallots, chopped
• 6 large garlic cloves, chopped
• 1 teaspoon shrimp paste
• 1 teaspoon curry powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon kosher salt
• 2 tablespoons palm sugar or light brown sugar
• 2 tablespoons tamarind concentrate
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 2 (14-ounce) cans coconut milk
• 8 ounces fresh Chinese noodles, such as lo mein
• 1/2 cup crispy chow mein noodles
• 2 limes, cut into wedges
• 2 tablespoons fresh cilantro leaves
• 1/2 cup Fried Shallots
• 1 cup Pickled Mustard Greens