6 garlic cloves, minced
1 large shallot, minced
1/4 cup Thai red curry paste
1/4 cup curry powder
15 ounce can coconut milk
1-1/2 cups low-sodium chicken broth
1 T sugar
2 tsp fish sauce
1 pound boneless skinless chicken thighs
3/4 pound fresh or dried egg noodles
Roasted chopped peanuts
1. Heat a large skillet over medium heat. Add enough oil to generously coat the bottom of the pan (I used a couple of spoonfuls, your mileage may vary). When the coconut oil is melted, add the garlic and shallots. Cook for a minute or so, until softened. Add the curry paste and curry powder, and cook for about 30 seconds, stirring constantly.
2. Pour in the coconut milk, chicken broth, fish sauce, and sugar. Gently whisk the sauce to eliminate any large lumps. Add the chicken thighs, bring to a boil, and then lower heat to a simmer. Simmer for 15 minutes.
3. Remove the chicken from the sauce using tongs, and place on a cutting board. Working carefully to avoid burning yourself, cut the chicken into bite-sized pieces, scraping off any visible bits of fat as you go. Return the chicken to the sauce and simmer for another 15 minutes.
4. While the sauce is bubbling away, cook the noodles according to package directions. Drain, and toss with a little oil to keep the noodles from sticking. Try to time things so the noodles and sauce are done at about the same time.
5. Serve the sauce over the noodles. Serve with cilantro, peanuts, and lime wedges to squeeze over the bowl.