20 minute Curry Chicken Pho
It's pronounced "fuh" for the record. I learned the hard way.
Typically pho takes hours to make because of the broth. I don't have hours and I unfortunately don't know how to properly make my own pho broth but I would love to take a class and learn someday. In the meantime this is as good as its going to get at home.
In college I used to get pho with friends almost every Sunday. There's a place in uptown called Pho Crimson - if you live in Dallas or are ever in town you need to go try it. They have a bowl of Curry Chicken Pho that is one of my top 5 favorite eat out meals.
This recipe is my attempt at having a piece of Pho Crimson at home because I have yet to find another place that serves curry chicken pho.
I recently found pho broth at Whole Foods and decided to give it a try. There are several brands.
You'll need: (per person)
2 cups pho broth
2 teaspoons yellow curry paste
2 tablespoons coconut milk
1 chicken thigh
1 serving rice noodles
For topping: sliced jalapeño, thinly sliced white onion, sriracha, bean sprouts, fresh basil
Heat a tablespoon of oil in a skillet until shimmery. Flatten out your chicken thigh, sprinkle with salt and pepper on each side then add to the skillet. Let it sit for two minutes then flip and let sit another two minutes. Add a squeeze of lime and a pat of butter if you're feeling extra. Let it sit a few minutes before cutting into strips. Keep it covered while you make the broth.
In a pot, heat curry paste and coconut milk over medium heat until melted and combined. Now add in your broth and cover until it begins to boil. Add in your noodles and immediately remove from heat. You can also do this just by pouring the broth over uncooked rice noodles in a bowl. Either way pour it into a bowl.
Add chicken and your desired toppings and enjoy!