1 clove garlic
1 tsp turmeric
1 tsp curry powder
1 tsp salt
4 shallots, sliced into quarters
3 dried chilies—rehydrate until soft
2 black cardamom pods
1 tbsp coriander seed
1-inch piece fresh ginger
2 ½ tablespoons red curry paste
1 stalk of lemon grass, quartered
2 14-oz. cans unsweetened coconut milk
2 cups low-sodium chicken broth
3 tablespoons of fish sauce
4 pieces of chicken thighs and 4 drumsticks
1 tablespoon of palm sugar or light brown sugar—I substituted molasses because I had it available
Toast coriander and cardamom a bit first to bring out the fragrance. Add oil and half of the sliced shallots but don’t caramelize then add the curry paste (here the curry paste is a bit of a cheat as the ingredients are supposed to make a paste-I have included a link to make the authentic paste) heat the paste careful not to burn it you just need to make aromatic.
Add 1 cup of the coconut milk and bring to a boil. Boil for a few minutes, stirring well, until red oil film separates from the coconut mixture. Add another cup of coconut milk, return to a boil, and again boil until the oil separates.
Add the chicken, 1-cup chicken stock and remaining coconut milk. Add the sugar and fish sauce, lemon grass and thinly sliced ginger. Bring back to a boil, and then reduce to a simmer. If it becomes thick add a little water. Cover and simmer until the chicken is tender, about 45 minutes. Plate some cooked egg noodles, add the broth, place chicken on top. Finally garnish with some caramelized shallots, squeeze some lime to taste.
want to spend a lot of time making the dish but want an authentic taste? try this- http://www.seriouseats.com/recipes/2014/09/khao-soi-gai-northern-thai-coconut-curry-noodle-soup-recipe-laksa.html
I plan to make it this way soon.