1 Tbsp red curry paste (Maesri brand recommended)

1 Tbsp madras curry powder

1 tsp ground cumin

1/2 tsp turmeric

3 garlic cloves (or more), finely minced

1 knob of ginger, julienned

1 can (400mL) unsweetened coconut milk

1.5 cups chicken stock or unsalted broth

2 Tbsp fish sauce (or more to taste; will add saltiness)

1 Tbsp sugar

2 limes (1 juiced, the other quartered for garnish)

2 large (or 3 small) chicken breasts, cut into 1/4 inch slices

half of one green zucchini, cut into thin half-round slices

1 red bell pepper, sliced into sticks

4 servings of alkaline noodles* (or jasmine rice, based on preference)

4 (or more) shallots, sliced

2 Tbsp flour

1 Tbsp corn starch

2 (or more) green onions, sliced for garnish

Fresh basil leaves, for garnish (optional)

1. In a small bowl, combine 1 Tbsp red curry paste, 1 Tbsp madras curry powder, 1 tsp ground cumin, 1/2 tsp turmeric, minced garlic, and julienned ginger. In a large pot, heat 2 Tbsp of oil on medium-high heat. When the oil is hot, sear the spice mixture until fragrant, about 1-2 minutes.

2. Pour 1 can of coconut milk into the pot and stir. Pour in 1.5 cups chicken stock/broth and stir. Add 2 Tbsp fish sauce and 1 Tbsp sugar to the pot and stir. Bring to a boil, then turn heat down to low and let simmer for 20 minutes.

3. After 20 minutes of simmering, add sliced chicken to the pot and adjust the heat to maintain a low boil. After about 5 minutes, add sliced zucchini and red bell pepper. Cook until done (about 5 more minutes). Add lime juice and turn off the heat.

4. Prepare 4 servings of alkaline noodles* (or jasmine rice) based on package instructions. Note: alkaline noodles* are recommended for this recipe because they are great at absorbing the soup flavor, and they only need about 2-3 minutes to cook. Once noodles are cooked, drain out the water and rinse with cold water to stop the cooking process (careful not to overcook - otherwise the noodles will get soggy). Separate out the noodles into four serving bowls.

5. In a large bowl, toss sliced shallots with some salt. In a separate small bowl, combine 2 Tbsp flour and 1 Tbsp corn starch. Evenly dust the shallots with flour/corn starch mixture, then toss the shallots so they become coated. In a frying pan, heat a generous amount of oil. When the oil is hot, add coated shallots and fry until they are crispy and lightly browned. Remove them from the pan to a paper towel lined plate to allow excess oil to absorb and season them with some extra salt.

6. Serve the curry into bowls (with noodles) and garnish with sliced green onion, crispy shallots, fresh basil, and a wedge of lime. Serve and enjoy!

*Alkaline Noodles: wheat noodles such as lo mein or similar. This recipe has been adapted from Food 52's "Thai Curry Noodles with Shrimp." Original Recipe: https://food52.com/recipes/9098-thai-curry-noodles-with-shrimp