For the slow-cooked chicken: Sear the chicken thighs in rice bran oil in a wok over high heat. Add the peppercorns, cinnamon and star anise. Reduce the heat to medium and cook until the chicken skin is crispy, 10 minutes.
Put the chicken in a large pot. Add the palm sugar, black soy sauce, thin soy sauce, celery and garlic. Add enough water to cover all the ingredients. Bring to a boil, reduce the heat to low and cook for 2 hours.
For the curry sauce: Place the curry paste, red onion, ginger, cumin, dried chiles and cardamom in a blender and blend into a thick paste.
Heat the rice bran oil in the wok over medium heat. Add spice paste and lower the heat; cook until you can smell the curry, around 7 minutes. Add the coconut milk, granulated sugar, palm sugar, fish sauce, 4 teaspoons salt and 1 1/2 gallons water. Bring to a boil, then turn off the heat.
To serve: Put some boiled egg noodles in a bowl. Add slow-cooked chicken and curry sauce and top with fried egg noodles, green onions and red onions.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Aloy Thai, Boulder, CO
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