Spicy Butter Chicken Laksa Noodle Bowl

1.In a large pot, heat the butter and vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2.Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

3.Add the chicken pieces to the pot and cook until they are browned on all sides, about 5-7 minutes.

4.Mix in the red curry paste, stirring well to coat the chicken and cook for 2 minutes to release the flavors.

5.Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.

6.Add the soy sauce, fish sauce, and brown sugar. Season with salt and pepper to taste. Let the broth simmer for 15-20 minutes, allowing the flavors to meld and the chicken to cook through.

7.While the broth simmers, prepare the rice noodles according to package instructions. Drain and set aside.

8.Once the chicken is cooked, taste the broth and adjust seasoning if necessary. If you prefer a spicier dish, add more red curry paste or sliced chili.

9.To serve, divide the cooked rice noodles among bowls. Ladle the spicy butter chicken broth over the noodles, ensuring each bowl has plenty of chicken and broth.

10.Top each bowl with bean sprouts, sliced spring onions, and red chili. Garnish with fresh cilantro and serve with lime wedges on the side.