Ingredients:
2 tablespoons vegetable oil
1 tablespoon minced garlic
2 teaspoons red curry paste (2 tablespoons)
2 large boneless, skinless chicken breasts
1 large carrot, cut into fine julienne strips
1 small red pepper, cut into fine julienne strips
1 medium onion, halved lengthwise and thinly sliced
1 (14-oz.) can coconut milk
1-3/4 cups chicken stock
1 teaspoon ground turmeric
1 teaspoon curry powder (I used yellow curry powder)
2 tablespoons dark soy sauce
1 teaspoon sugar
2 tablespoons freshly squeezed lime juice
Salt, to taste
1/2 pound dried Chinese-style egg noodles or wide rice noodles
1/3 cup finely chopped shallots
1/3 cup coarsely chopped fresh cilantro
1/3 cup thinly sliced green onion
Directions:
1) In a medium sauce pan set over medium heat, warm the oil until it begins to ripple, and then add garlic. Cook for about a minute and add red curry paste, stirring it to soften it, about a minute. Add chicken and cook for about a minute, tossing to combine it with the curry paste. Remove chicken from pan and add carrot, red pepper and onions.
Stir over medium-high heat until softened. Return chicken to pan. Add coconut milk, chicken stock, turmeric, soy sauce, and sugar, and stir well. Bring to a slow boil, and lower heat to bring it down to a simmer. Cook for about 8 minutes, until flavors have begun to meld. Stir in the lime juice, remove from heat, and cover to keep warm.
2) Cook the noodles per package instructions. Drain, rinse in a colander under cold water, drain again, and divide noodles among serving bowls. Ladle on hot curry, and sprinkle each serving with shallots, cilantro, and green onions. Serve immediately.
Yield: 4 servings
METHOD
First, I heated some oil in my skillet and then added in the garlic and cooked for a minute, until fragrant.
Next, I added in 2 rounded tablespoons of red curry paste and stirred until softened.
I added in 2 cut up boneless skinless chicken breasts. I cooked this over high heat, coating with the curry paste and garlic for a minute or so. 
Remove the chicken from the skillet and keep warm.
Then I tossed my sliced veggies: onion, carrot, and sweet red pepper into the skillet and ….
I stir-fried until tender.
Then, I stirred in more spices: tumeric and yellow curry powder. 
Once the veggies were coated with spices, I added in coconut milk, chicken stock (I used homemade, but the stuff from a can or box would work fine too), soy sauce, and sugar.
Bring it to a boil, then reduce heat and simmer for 8 minutes so that the flavors can meld. 
Now, squeeze in about 2 tablespoons of fresh lime juice to brighten the flavor. Remove the skillet from the heat source. Cover and keep warm while you prepare the noodles and fixin’s.
Divide prepared noodles into bowls and then ladle the hot curry over the top. I put the toppings: chopped shallot, cilantro, and green onion right onto the dinner table for easy access. 
Voila!
Halfway through my bowl in this shot…I’m surprised that I even stopped to take a breath, let alone a picture!
By Krista’s Kitchen.
Thanks for inspiring us!
You can see the recipe here: cookingwithkrista.blogspot.com
Subscribe and let’s get cooking!!
