YIELD: 10 portions
2 lbs. chicken thighs, sliced into 2” strips
1 oz. curry powder
1 tsp. salt
1 oz. vegetable oil
1 Tbsp. shallots, chopped
2 tsps. garlic, minced
1 Tbsp. ginger, peeled, sliced 1/16”
1 Tbsp. Sugar
1 oz. lemongrass, 3” pieces
½ lb. onions, cut on wedge 1/8”
5 oz. coconut milk, unsweetened
1 lb. fresh carrots, sliced ½” on bias, blanched
1 lb. sweet potatoes, julienne, lightly blanched
1 Tbsp. red chili paste
1 package rice noodles, soaked
2 Tbsps. cilantro, rough chopped
1. Season chicken thighs with curry and salt; roast in 350°F oven until cooked. Hold aside. Heat oil in wok. Add shallots, garlic and ginger. Add cooked chicken, sugar, lemongrass, onions; stir-fry for 3-4 minutes.
2. Add coconut milk, carrots, sweet potatoes, red chili paste, and soaked rice noodles. Heat thoroughly, check seasonings, and serve immediately.
3. Garnish with cilantro.
Recipe: Brandeis University