Udon with Mild Coconut Kaffir Lime Curry, Seared Chicken, Wok Broccolini and Crispy Shallots

Instructions

1. 1

   1. Place the chicken in a bowl and mix it with 1 tablespoon soy sauce, the cornstarch, half of the salt, and the black pepper. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a large skillet or wok over medium-high heat. Add 2 tablespoons vegetable oil and fry the shallots for 3 to 5 minutes, stirring, until golden and crisp. Transfer them to a paper towel-lined plate.

3. 3

   3. In the same pan, add the broccolini and stir-fry for 3 minutes with a pinch of salt. If the pan gets dry, add 1 or 2 tablespoons of water. Remove and set aside.

4. 4

   4. Add another 1/2 tablespoon oil to the pan and sear the chicken for 5 to 6 minutes, stirring, until fully cooked and it reaches an internal temperature of 165°F/74°C. Remove and set aside.

5. 5

   5. Reduce to medium heat and add the remaining 1/2 tablespoon oil. Add the garlic, ginger, and kaffir lime leaves. Cook for 30 seconds until fragrant.

6. 6

   6. Add the yellow curry paste and cook for 1 minute, stirring, so it lightly toasts. Pour in the coconut milk, chicken broth, the remaining 2 tablespoons soy sauce, and the brown sugar. Simmer gently for 3 to 4 minutes until the sauce comes together.

7. 7

   7. Add the lime juice and taste the sauce. Adjust with the remaining salt if needed.

8. 8

   8. Add the udon noodles to the pan and toss for 2 to 3 minutes so they absorb the sauce. If they are tightly packed, gently loosen them with tongs or a spoon.

9. 9

   9. Return the chicken and broccolini to the pan. Stir-fry 1 to 2 minutes more until everything is hot and well coated in the sauce.

10. 10

    10. Serve the udon in shallow bowls and finish with the crispy shallots, scallions, and toasted sesame seeds.