Ingredients:

• 1 tablespoon oil
• 2 minced garlic cloves
• 1 tablespoon Thai red curry paste
• 1 teaspoon cumin
• 1 tablespoon curry powder
• 2 pound boneless, skinless chicken, cut into bite size pieces
• 2 cups chicken stock
• 3 cups coconut milk
• 1 teaspoon turmeric
• 3 tablespoon Asian fish sauce
• 2 tablespoons sugar
• 4 cups cooked rice or 2/3 pound dried egg noodles

Garnishes

• 2 scallions sliced
• One bunch cilantro
• 4 lime wedges
• 2 shallot thinly sliced

Instructions:

1. Heat oil in a medium pot over moderate.  Add garlic, curry paste, cumin and curry powder and stir until fragrant, about 20 seconds.
2. Add chicken and chicken stock and simmer for five minutes.
3. Add coconut milk, turmeric, fish sauce and sugar and bring to a boil.  Reduce heat and simmer.
4. Add cooked rice or noodles to pot simmer until warmed or cooked and ladle into bowls.  Garnish with cilantro, scallions and shallots.

Comments: You can make this with noodles or rice, either is wonderful.