Step 1

Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic. Roughly chop cilantro.

Step 2

Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4.)

Step 3

Reduce heat to medium. Add 1 tbsp oil (dbl for 4 ppl), then curry paste, Thai Seasoning, garlic, shallots and peppers. Cook, stirring often, until peppers soften slightly, 2-3 min.

Step 4

Add coconut milk, 2 tsp sugar (dbl for 4 ppl) and 1 cup water (1 3/4 cups for 4 ppl). Season with salt and pepper, then stir to combine. Cook, stirring occasionally, until liquid is slightly reduced and chicken is cooked through, 10-12 min.

Step 5

While curry cooks, add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min. Drain, then return noodles to the same pot, off heat. Add 1 tsp oil (dbl for 4 ppl) and gently toss to coat. Set aside.

Step 6

Divide chow mein noodles between bowls. Spoon curry over noodles. Sprinkle cilantro over top.