Ingredients

• 2 tablespoons vegetable oil
• 3 shallots, chopped
• 3 cloves garlic, minced
• ¼ cup red curry paste
• 1 tablespoon curry powder
• 4 cups coconut milk
• 2 cups water
• 2 cups chopped cooked chicken, or more to taste
• 1 teaspoon sea salt
• 2 tablespoons fish sauce
• 2 tablespoons white sugar
• 1 tablespoon lime juice
• ½ cup vegetable oil
• 12 whole dried Thai chile peppers
• 6 small shallots, cut into quarters
• ½ head bok choy, chopped
• 1 (8 ounce) package rice noodles
• 1 cup pickled mustard cabbage, thinly sliced
• ½ cup coarsely chopped fresh cilantro
• 1 lime, cut into wedges