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Egg Noodles in Rich Chicken Curry Sauce

Category: Healthy Recipes, Chicken, Eggs, Main Dish

 Ingredients List

  • 2 tablespoons vegetable oil
  • 3 garlic cloves, roughly chopped
  • 1 shallot, chopped
  • 1 ”“ 3 tablespoons Thai red curry paste, depending on spice preference
  • 2 tablespoons curry powder
  • 1 cup coconut milk
  • 1/2 cup low-sodium chicken broth
  • 2 boneless skinless chicken thighs (about 8 oz), cut into bite-size pieces
  • 1 teaspoon fish sauce
  • 1 1/2 teaspoons sugar
  • 8 ounces fresh or dried egg noodles (Asian-style or Italian)
  • Garnishes
  • Thinly sliced shallots, raw or fried
  • Cilantro
  • Roasted chopped peanuts
  • Lime wedges
  • Chopped green onion
  • Pickled mustard greens
  • Dried chilies
  • Fried egg noodles


Heat the oil in a medium saucepan over medium heat. Add the garlic and chopped shallot and cook for about 30 seconds. Add the curry paste and curry powder and cook for another 30 seconds, stirring constantly. Add the coconut milk, chicken broth, chicken thighs, fish sauce, and sugar. Stir everything together, scraping up any curry paste that has stuck to the bottom of the pan. Bring to a boil, then lower heat and simmer uncovered for about 30 minutes. Taste and adjust seasoning.

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