3 Tablespoons Curry Powder (Japanese, Thai, or Malaysian, or Vietnamese)
½ Teaspoon Paprika
1 14 oz. Can Coconut Milk
½ Cup Half & Half
4 cups Chicken Stock
¼ Teaspoon Tumeric
2 Tablespoon Fish Sauce
1 Tablespoon Sugar (more to taste)
12 Kaffir Lime Leaves (Fresh or Frozen (sliced)
8 Ounce Dried Rice Noodles (or other Asian Noodles - I use Vermicelli
½ Cup Smashed Dried Salted Peanuts
3 tablespoons Chopped Cilantro
3 Shallots Sliced thin and fried until brown in oil
1 Bunch Scallions (cut into thin rings)
2 Avocados (sliced and tossed with fresh lime juice)
Fresh Limes (quartered for serving)
Heat oil in medium pot over medium heat.
Add onion, ginger, and lemon grass and sauté, stirring until softened, about 8 minutes.
Keep the heat low enough so that the mixture doesn't brown.
Add garlic and chili paste and stir until fragrant.
Raise heat, add chicken and stir fry for 1 minute - until chicken partially cooked.
Add curry powder and paprika and stir to coat. Then add coconut milk, half and half, chicken stock, turmeric, fish sauce, sugar and lime leaves. Bring to boil and simmer until chicken is cooked through, about 5 to 7 minutes.
Cook rice noodles in boiling water according to package directions. Rinse and Drain.
Cut the noodles up to make eating more manageable. Adjust salt and sugar in broth. Serve chicken broth mixture over noodles in large bowls.
Top with peanuts, Cilantro, Shallots, Scallions, and Avocado.