1 T. sesame oil
1 onion, sliced
1 clove garlic, crushed
1 inch ginger root, peeled and grated
1 bunch scallions, sliced diagonally
1 lb. boneless breast of chicken, cut into bite-sized pieces
2 T. green curry paste (reduce to 1 if you don't like it hot)
2 cups coconut milk
1 1/2 cups chicken stock
8 oz. chinese noodles or fine spaghetti
2 tsp lime juice
salt and pepper to taste
Heat oil in large heavy skillet or wok. Add onion, garlic, ginger and scallions; stirfry for 2 minutes until soft.
Add chicken pieces and curry paste; stirfry unti chicken is golden brown.
Stir in coconut milk, chicken stock, salt and pepper to taste; stir until blended. Bring to a boil.
Break up noodles if necessary. Add to pan, cover and simmer 6-8 minutes until noodles are just tender, stirring occasionally.
Add lime juice. Taste and adjust seasoning if needed. Serve in deep bowls.