Chicken Curry with Fat Noodles and Spring Vegetables

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

  • About

This deeply aromatic chicken curry is perfect with fat rice noodles, which I panfry on one side only, making them both soft and crisp. A fair amount of work, this dish, but worth it.

Ingredients

Curry Marinade

  • 5 lemongrass stalks, trimmed and cut into ½-inch pieces
  • 5 shallots, cut into chunks
  • 10 garlic cloves

Method

  1. Preheat the oven to 450°F.
  2. To make the marinade: Put the ingredients in a blender with about ¼ cup water and purée, stopping the machine to scrape down