Recipe by: Ephratah Schwennesen with inspiration from Hannah Adams
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
Our Recipe Books•
April 30, 2025
This classic curry comes together quickly and simmers quietly while you prepare the rest of your meal. The flavor is rich and satisfying—one your family will look forward to often.
Heat oil in large Dutch oven until shimmering. Add the onions (4) and ginger (4 Tbsp), sauté for 5 minutes.
Add red curry paste (¼ cup) and panang curry paste (¼ cup). Stir and sauté for another 2 minutes until fragrant.
Add coconut milk (4 cans), sugar (½ cup), soy sauce (½ cup), fish sauce (½ cup), and sambal oelek (¼ cup). Simmer on low while you cook the chicken breasts.
Heat 3 tablespoons canola oil in a large saucepan on high until shimmering.
Carefully place each chicken breast in the hot oil. Cook until browned on both sides, about 3-4 minutes per side.
Once chicken is cooked through, chop into 1 inch cubes and add to the curry. Simmer for 1 to 2 hours.
While the curry simmers, soak the noodles in cold water for up to an hour, then drain.
In a large bowl or medium sized pot, cover the noodles with boiling water, allowing to sit for 2 minutes, before draining again.
To assemble the curry bowls, ladle about 3/4 cup noodles into each soup bowl. Top with 1 cup curry, then garnish with the toppings: cilantro, lime wedges, crunchy noodles, red cabbage, carrot, and red bell pepper.
Serve and enjoy!
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