One 3-pound chicken
1/2 cup coconut milk
2 tablespoons Thai red curry paste
2 tablespoons palm sugar
1 stalk lemongrass, roughly chopped
1 shallot, roughly chopped
Peel of 1/2 lime
1 lemon wedge
2 scallions, sliced
1 lemon, juiced
1 lime, juiced
1 teaspoon red curry paste
1 tablespoon Asian fish sauce
1 teaspoon granulated sugar
3 tablespoons vegetable or soybean oil
2 ounces egg noodles or spaghetti
1/2 red bell pepper, sliced into strips
1/2 cup bean sprouts
1/4 cup fresh mint leaves
1/4 cup fresh Thai basil leaves
1 red Thai bird chile, sliced
1 kaffir lime leaf or 1-inch piece lime peel, thinly sliced
1 lime, cut into wedges
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