1. In a sauce pan, heat soybean oil until hot. Add garlic, turmeric, and lemongrass & saute for 30 seconds. Add salt, red curry, and massaman curry then saute for 1 minute, cooking the curry paste. 2. Add palm sugar, chicken stock, and coconut milk then turn heat on medium to bring to a simmer. Add fish sauce, lime leaves, and whole Thai basil bunch. Let simmer on low for 5 minutes. 3. Add chicken and shrimp & cook on low until chicken is just done. Use tongs to remove lime leaves & Thai basil. Add lime juice, turn off heat & reserve. 4. Divide cooked noodles into 4 bowls. Divide broth, chicken & shrimp into 4 bowls. Garnish with bright chiles and a sprig of cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
