Chiang Mai Curry Noodles Kao Soi

Ingredients

• 2 tablespoons vegetable oil
• 1 tablespoon finely chopped garlic
• 2 tablespoons red curry paste or 2 tablespoons panang curry paste
• 3⁄4 lb boneless chicken, cut in big bite-sized chunks or 3⁄4 lb boneless beef such as tri-tip steak or 3⁄4 lb flank steak, thinly sliced crosswise into 2-inch strips
• 2 cups unsweetened coconut milk
• 1 3⁄4 cups chicken broth
• 2 teaspoons ground turmeric or 2 teaspoons curry powder
• 2 teaspoons dark soy sauce or 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons freshly squeezed lime juice
• 1 lb fresh Chinese noodles or 1⁄2 lb dried chinese noodles or 1⁄2 lb angel hair pasta or 1⁄2 lb spaghetti
• 1⁄3 cup coarsely chopped shallot
• 1⁄3 cup coarsely chopped fresh cilantro
• 1⁄3 cup thinly sliced green onion

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