Udon Noodles With Thai Green Curry Sauce and Chicken

Step 1

To make the sauce, heat the oil in a nonstick skillet over medium heat. Add the shallots and cook until softened, about 5 minutes. Add the curry paste and cook, stirring, for 1 minute. Open the can of coconut milk and scoop off the thick cream that will have risen to the top. Add the coconut cream to the skillet, along with the fish sauce, lime juice, and sugar. Cook, stirring frequently, for 1 to 2 minutes. Stir in the rest of the coconut milk and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, until the sauce thickens, about 5 minutes more. Remove from the heat and let cool a bit. Transfer the mixture a food processor. Add the basil and cilantro and process until smooth and bright green. Return the sauce to the skillet and reheat over medium-low heat.

Step 2

Cook the noodles according to the package directions and place them in a large serving bowl.

Step 3

Add the chicken and sauce to the noodles and toss to combine. Serve immediately, garnished with cilantro and lime wedges and red chilies.