Chicken Curry with Fat Noodles and Spring Vegetables

Name: Chicken Curry with Fat Noodles and Spring Vegetables
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 2 cups chicken stock, preferably homemade or canned low-sodium broth; 2 plum tomatoes, seeded and peeled; 1 onion, sliced; 1 tablespoon yellow curry paste, store-bought is fine; 1 cup peeled pearl onions, optional; 5 cilantro stems; 3 kaffir lime leaves; fresh lime juice; One 2-inch piece fresh galangal; ¼ cup nam pla (Thai fish sauce); 1 lemongrass stalk, trimmed, smashed, and chopped; 1 fresh red Thai chile; 1 tablespoon hot curry powder; 10 garlic cloves; 1 tablespoon ground turmeric; One 3-pound chicken, cut into pieces; Salt; 5 shallots, cut into chunks; 1½ cups coconut milk; 1 cup sliced carrots, optional; 3 tablespoons peanut oil; Two 8-ounce blocks fresh wide rice noodles; 2 tablespoons sugar; 5 lemongrass stalks, trimmed and cut into ½-inch pieces; 1 cup fresh or frozen peas, optional; ¼ cup extra virgin olive oil; 1 cup sliced mushrooms, optional

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

Asia
Main course

Method

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