Back to 4 servings curry paste 2 black cardamom pods, seeds only 1.5 tablespoons coriander seeds, toasted 0.75 ounce fresh ginger, thinly sliced, charred 1.5 inch fresh turmeric, thinly sliced; or 1 teaspoon ground turmeric 0.5 cup shallots, sliced, charred 0.75 ounce mild dried chilies, such as guajillo or puya; stems and most seeds removed 1 teaspoon coarse salt broth 1.5 cups coconut milk, full fat, divided; plus extra for drizzling 8 pieces chicken drumsticks 3 cups water 3 tablespoons soy sauce 1 tablespoon black soy sauce 2 teaspoons fish sauce, 2 to 3 teaspoons, to taste 1 tablespoon palm sugar, finely chopped; brown sugar can substitute noodles 12 ounces flat fresh egg noodles, divided; about 3 ounces set aside for frying garnish 2 cups neutral frying oil, for frying noodles and chili flakes 0.25 cup cilantro and/or green onions, chopped serving 1 lime, cut into wedges 0.25 cup shallots or red onion, chopped 0.5 cup pickled mustard greens, chopped dried chili flakes, fried, to taste
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1 Step 1: Heat a dry skillet over high heat and toast the black cardamom seeds with the coriander seeds, shaking the pan, until the coriander turns a shade darker. Remove from the pan and reserve.2 Step 2: In that same skillet, sear the ginger and turmeric slices for 2 to 3 minutes on each side, then remove. Next, blister the shallots briefly, turning them often so the skins blacken in spots all over.3 Step 3: Snip the dried chilies into pieces, shaking out most of the seeds. Grind the pieces together with the toasted cardamom and coriander until you have a fine powder.4 Step 4: Using a mortar and pestle, crush the ginger and turmeric into a smooth paste. Work in the shallots and coarse salt until everything is fine. Stir in a portion of the ground spices to soak up the liquid, then blend in the rest.5 Step 5: Set a pot over medium heat and bring 1/2 cup of the coconut milk to a boil. Add the curry paste and stir constantly until the mixture thickens and the coconut oil sizzles around the edges.6 Step 6: Pour in the rest of the coconut milk and the water, followed by both soy sauces and the sugar, and nestle in the chicken. Bring the pot to a simmer, then drop the heat to low and cook gently for about 40 minutes. The chicken is done when a thermometer in the thickest part of a drumstick, not touching bone, reads 165°F (74°C), the juices run clear, and the meat is tender enough to pull apart easily with a fork.7 Step 7: Taste the broth and correct it with fish sauce or salt as needed. If it tastes too salty, thin it with a little water.8 Step 8: Put the chili flakes in a small pan with just enough oil to give them the texture of damp sand. Heat over medium-low until they darken and smell smoky, then tip them into a bowl immediately so they don't burn.9 Step 9: Cut the reserved 3 ounces of noodles into roughly 4-inch lengths. Heat oil to 350°F (175°C) over medium-low heat and fry the noodles, pressing them down under the oil, until golden and the bubbling has almost stopped, turning them once midway. Lift out and drain on paper towels.10 Step 10: Cook the remaining noodles in a big pot of boiling water for about 3 minutes, tasting from the first minute on to catch them when they're done. Drain well and toss with 1 tablespoon of oil.11 Step 11: Portion the noodles into bowls and set 1 to 2 drumsticks in each. Ladle the hot broth over the top, drizzle on a little coconut milk, and finish with the crispy noodles and cilantro. Bring lime, shallots, pickled mustard greens, and the chili flakes to the table.getsaucepan.com/r/27fd3002-492b-511d-8f93-764434e024b8
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