Turmeric Curry

Drunken Udon Noodle

Krapow Crispy Chicken

Heat a large heavy-bottomed skillet or saucepan over medium heat. Add the vegetable oil. Once shimmering, add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes.

Heat oil and sweat aromatics

Add the minced garlic and grated ginger to the pan and cook for 30–45 seconds, stirring constantly, until fragrant. Do not let them brown.

Add garlic and ginger

Stir in the ground turmeric, cumin, coriander, smoked paprika, and red chili flakes. Cook the spices with the aromatics for 1 minute, stirring, to bloom their flavors.

Toast spices

Add the diced carrot and potato to the pan. Stir to coat with the spiced onion mixture and cook for 3–4 minutes, allowing the edges to begin softening.

Add firmer vegetables

Add the cauliflower florets and chickpeas, stirring to combine. Cook for another 2 minutes to warm through and incorporate flavors.

Add cauliflower and chickpeas

Pour in the diced tomatoes (with their juices) and the vegetable broth or water. Scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.

Deglaze and simmer

Stir in the coconut milk, reduce heat to low, cover partially, and simmer until vegetables are tender and flavors meld, 15–20 minutes. Stir occasionally to prevent sticking.

Add coconut milk and simmer gently

Remove the pan from heat. Stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning as needed (add more salt, lemon, or spices to preference).

Season and finish

Ladle the turmeric curry into bowls over rice, quinoa, or with naan. Garnish with chopped cilantro and a dollop of Greek or coconut yogurt if desired.

Serve

vegetable oil

yellow onion, finely chopped

garlic cloves, minced

fresh ginger, grated

ground turmeric

ground cumin

ground coriander

smoked paprika

red chili flakes

carrot, diced

potato, medium, diced

cauliflower florets

chickpeas, cooked (or canned, drained & rinsed)

diced tomatoes, canned

coconut milk (full-fat recommended)

vegetable broth or water

lemon juice

salt

black pepper

fresh cilantro, chopped

optional: Greek yogurt or coconut yogurt (for serving)

In a medium saucepan, combine chicken broth, sake, soy sauce, mirin, dashi granules, sugar, minced ginger, and minced garlic. Whisk to dissolve dashi and sugar.

Build the base

Bring mixture to a gentle simmer over medium heat. Reduce heat to low and simmer gently for 6–8 minutes to meld flavors and cook off some alcohol from the sake.

Taste and adjust seasoning: add more soy sauce for saltiness, a splash of sake for punch, or a pinch more sugar if it tastes too sharp. Keep warm on lowest heat while preparing the rest.

If using fresh or refrigerated udon, separate and briefly dunk in boiling water 30–60 seconds to loosen (or follow package directions). Drain and set aside. If using frozen, cook per package instructions and drain.

Prepare noodles

Heat vegetable oil in a large skillet or shallow pot over medium-high heat. Add chicken pieces in a single layer, season lightly with pepper, and sear until golden and just cooked through, about 4–5 minutes. Remove and set aside. If using shrimp, toss into the pan for 1–2 minutes until just opaque; remove and set aside with the chicken.

Cook proteins and mushrooms

Add shiitake mushrooms to the same pan and sauté 2–3 minutes until softened. Add sesame oil and return chicken (and shrimp, if using) to the pan to combine and warm through.

Divide udon noodles between 2 large bowls (serves 2). Arrange chicken, shrimp, mushrooms, and baby spinach on top of the noodles. Pour the hot sake-broth over the noodles and toppings, enough to fully submerge or to your liking.

Assemble bowls

Top each bowl with a soft-boiled egg cut in half, sliced green onions, and a sprinkle of toasted sesame seeds and shichimi togarashi if using.

Squeeze a wedge of lime or lemon over each bowl to brighten the flavors. Give the bowl a gentle stir so the egg yolk mixes into the broth slightly, if desired.

Serve immediately while hot. Provide extra soy sauce, shichimi, or sesame oil at the table for individual adjustments.

low-sodium chicken broth

dry sake

soy sauce

mirin

dashi granules (or 1 cup strong dashi)

granulated sugar

freshly ground black pepper

thick udon noodles (fresh or refrigerated)

boneless chicken thigh, cut into 1/2" pieces

shrimp, peeled and deveined (optional)

shiitake mushrooms, sliced

baby spinach

green onions, thinly sliced

soft-boiled eggs

sesame oil

toasted sesame seeds

shichimi togarashi (optional)

fresh ginger, minced

garlic, minced

lime or lemon wedges

Trim excess fat from the chicken thighs and pat dry with paper towels. Cut each thigh into 1 to 1 1/2-inch bite-size pieces. Place chicken pieces in a medium bowl.

Prep chicken

Add the egg, 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 teaspoon granulated sugar, 1 teaspoon white pepper, and 1 teaspoon garlic powder to the bowl with chicken. Mix thoroughly to coat. Marinate for 15–30 minutes at room temperature or up to 2 hours in the refrigerator.

Marinate

In a shallow rimmed plate or bowl, whisk together 1 cup cornstarch, 1/4 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt until evenly combined.

Make coating

Working in batches, shake off excess marinade from the chicken pieces then dredge them in the cornstarch mixture, pressing lightly so the coating adheres. Place coated pieces on a wire rack set over a sheet pan while you heat the oil.

Coat chicken

Pour about 3–4 cups neutral oil into a deep skillet or Dutch oven (enough to submerge pieces halfway to fully). Heat oil over medium-high heat until it reaches 350°F (175°C) — test with a thermometer or by dropping a small pinch of coating; it should sizzle and float.

Heat oil

Fry the chicken in small batches for 2–3 minutes until the exterior firms but not deeply browned. Remove with a slotted spoon and drain on a wire rack. Let the oil return to temperature between batches.

First fry (blanch)

Return the blanched pieces to the hot oil and fry for an additional 1.5–3 minutes until golden brown and very crispy. Work quickly to avoid overcrowding. Drain on a rack or paper towels and keep warm in a low oven (200°F / 95°C) if needed.

Second fry (crisp)

While frying the last batch, heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced garlic and sauté for 30–45 seconds until fragrant and just turning golden (watch carefully to avoid burning). Add the sliced bird's eye chiles and stir 10–15 seconds.

Prepare basil, garlic and chiles

Add the freshly fried chicken to the skillet. Stir to combine, then add 1 tablespoon oyster sauce, 1 teaspoon light soy sauce, and 1/2 teaspoon fish sauce. Toss quickly over high heat for 20–30 seconds to coat the chicken with sauce and heat through. Remove from heat and immediately fold in the holy basil leaves so they wilt but remain bright and aromatic (about 10–15 seconds).

Toss with sauces

Taste and adjust: if desired, squeeze lime wedges over the chicken or add a touch more fish sauce or soy. Transfer to a serving plate and sprinkle any remaining crisp garlic from the skillet on top. Serve immediately with steamed jasmine rice and optional fried eggs.

Finish and serve

For a classic krapow-style meal, divide steamed jasmine rice among 4 bowls or plates, top each with a portion of the crispy krapow chicken and a sunny-side-up fried egg. Serve lime wedges alongside.