Last weekend, we planted our fall garden! One of our garden beds was taken over by green bunching onions that propagate like mad. We’d really only have to have a handful of bunches, but for whatever reason, I decided to plant a whole bed full. Because I’d NEVER use that many onions all at once, we decided to pull up half the bed, and plant something else there instead. (Garden real-estate is precious.) So, now that I have both crisper drawers in my fridge full of green onions, I’m finding and making all the onion-heavy dishes that I can.

I got this recipe from The Kitchn.

Ingredients:

2 T vegetable oil
3 garlic cloves, chopped
1 bunch green onions, (or one regular onion) chopped
2 T Thai red curry paste
2 T curry powder
1 cup coconut milk
1/2 c chicken broth
2 chicken thighs, chopped
1 t fish sauce
1 1/2 t sugar
8 oz egg noodles (Asian style or Italian)

Garnishes:
Cilantro
Roasted chopped peanuts
Lime wedges
Chopped green onion

Instructions:

Heat the oil in a saucepan over medium heat. Add the garlic and chopped onions and cook for about 30 seconds. Next, add the curry paste and curry powder and cook for another 30 seconds, stirring constantly. Add the coconut milk, chicken broth, chicken thighs, fish sauce, and sugar. Stir everything together, scraping up any curry paste that has stuck to the bottom of the pan. Bring to a boil, then lower heat and simmer uncovered for about 30 minutes. Taste and adjust seasoning.

Meanwhile, bring a large pot of salted water to a boil. Cook noodles according to package directions, timing it so that the noodles will be cooked when the curry is done simmering. Drain and divide between two bowls. Top with curry and the garnishes of your choice. Serve immediately.