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Servings: 4

Prep Time: 30 minutes

Active Time: 1 hour

Ingredients: 

Curry Paste: 

*Note * this makes a double batch. Freeze the other half. Trust me, that way you don’t need to do this again the next time you make it :)

• 7 black cardamom pods

• 3.5 Tbsp (30g) coriander seeds

• 4 medium shallots, peeled and sliced in half

• 2 oz (57g) ginger, peeled and sliced in half

• 1 oz (28g) fresh turmeric, peeled and sliced in half

• 2 oz (57g) dried guajillo chilies, stemmed seeded and cut into ½ inch segments

• 4 cloves garlic

• 4 tsp (20g) kosher salt 

• Water, to loosen as necessary

Broth:

• 2 Tbsp (30g) coconut oil 

• ½ of the curry paste

• 2 ¼ cups (532mL) coconut milk

• 2 ¾ cups (651mL) water

• 1.5 Tbsp (23mL) black soy sauce

• 2 Tbsp (30mL) soy sauce

• 3 Tbsp (45g) palm sugar, finely chopped

• 6-8 chicken drumsticks, depending on size

• 3 Tbsp (45mL) fish sauce

• 4 Tbsp (60mL) lime juice

Noodles:

• 16 oz (454g) flat fresh egg noodles (or wonton noodles)

• Oil, to fry

Assembly: 

• 3 shallots, very thinly sliced and rinsed in cold water

• Green onion (greens only), very thinly sliced

• Pickled mustard greens, roughly chopped

• Limes, cut into wedges

• Fresh cilantro

Directions:

Curry Paste:

1. Lightly crush cardamom pods using the bottom of a bowl and take out the seeds. Place the seeds along with the coriander into a dry medium sized skillet and heat over medium heat, constantly moving the pan, until the spices darken lightly and become fragrant, about 2-3 minutes. Remove and set to the side. 

2. Heat a 12” skillet over medium high heat and once hot, lay in the sliced vegetables cut side down and char until nicely browned, about 3-4 minutes. Press firmly into the pan. If struggling to char, you can use a blow torch to take it all the way. 

3. Add the spices along with the guajillo chilis to a blender or spice grinder and pulse until finely ground. In a blender or a food processor, add in the charred vegetables along with the garlic and salt. Blend on high until as smooth as possible, scraping down the sides as necessary. Once smooth, add your ground spices and blend until incorporated. See notes for a fun surprise!

Broth:

1. In a 5 quart saute pan, add your coconut oil. Set over medium heat and add ½ your curry paste. Cook for about 2 minutes, stirring often, until the paste starts to stick to the bottom of the pan and become very fragrant. At this stage, add your coconut milk, increase the heat to medium high, and bring to a boil

2. Once boiling, add in your water, black soy sauce, soy sauce, and palm sugar. Stir and bring to a boil then immediately reduce the heat to low and simmer. Lower in your chicken drumsticks, bring back to a simmer, and cover with a lid. Let the chicken poach in the broth for 40 minutes or until the drumsticks are cooked through and tender.

3. Once done, add your fish sauce and lime juice. Taste and adjust with fish sauce, lime juice, and palm sugar until the flavor is to your liking. 

Noodles:

1. Take 4oz of your noodles, and cut into 3 inch long segments. Heat frying oil to 350°F (177°C) in a wok or a wide pot, making sure not to fill more than halfway up the pot. Fry until golden brown and crispy, about 1 minute, remove with a spider, and drain on paper towels. Season to taste with salt.

2. Once the chicken is ready, boil the rest of your noodles according to package directions, making sure to declump while cooking, usually around 3 minutes.

Assembly: 

1. Divide noodles amongst 4 bowls. Place 2 drumsticks in each bowl, ladle in your broth, top with pickled mustard, green onion, shallot, crispy fried noodles, cilantro, and lime.