Curry Rice Noodles with Chicken and Shrimp
¾ pound dried rice stick noodles
1 stalk lemongrass
2 fresh green chili peppers, seeded and sliced
½ cup almonds
1 teaspoon ground turmeric
1 teaspoon minced fresh ginger
3 tablespoons vegetable oil
1½ pounds chicken parts, skinned and seasoned with salt and pepper
¼ cup sliced shallots
1½ tablespoons soy sauce
1½ cups coconut milk
1½ cups water
1 bay leaf
1½ pounds shrimp, peeled and deveined
Fresh basil leaves
In a blender or small food processor, grind together the lemongrass, chilies, almonds, turmeric, garlic, and ginger.
In a large skillet, heat 1 tablespoon of the oil over high heat. Add the ground mixture and stir-fry for about 2 minutes. Add the chicken parts and cook until chicken is lightly browned on both sides.
Add the soy sauce, coconut milk, water, and bay leaf and bring to a boil. Reduce the heat, cover partially, and simmer until the chicken is tender, 30 to 45 minutes. Remove the chicken with a slotted spoon. (Let cool until it can be handled, then remove the meat from the bones and shred it.) Add shrimp to the sauce. Cook, stirring, until the shrimp turn pink, 3 minutes or less. When shredded, turn chicken to the sauce.
Meanwhile, in a large pot, bring at least 4 quarts of water to a rolling boil. Add 1 teaspoon salt. Add the noodles, stir to separate the strands, and cook until al dente. Check frequently for doneness. If the noodles are fresh, they will be done almost immediately. If they are dried, they will take about 3 minutes. Drain the noodles.
Transfer the noodles to a large bowl, and spoon sauce over them, mounding the chicken and shrimp on top. (Individual bowls can be used as well.) Garnish with basil leaves.