| Chiang Mai Curry Noodles
Khao Soi Gai)
| 600 |
chicken thighs |
| 600 |
coconut milk |
| 2 |
red currypaste |
| 1 |
turmeric, ground |
| 600 |
chicken stock |
| 4 |
fish sauce |
| 1 |
dark soy sauce |
| 1 |
lime juice |
| 500 |
fresh egg noodles |
| |
salt |
| |
black pepper |
| |
For the Garnish: |
| 5 |
spring onions, chopped |
| 2 |
onions, roasted (Asia shop) |
| 5 |
pickled mustard leaves, rinsed and chopped |
| 5 |
red chillies, chopped |
| 2 |
coriander leaves, chopped |
| 2 |
limes, cut into wedges |
Method
Bone chicken thighs and cut them into lumps.
Take about 1/3 of the coconut milk (the thick part), heat it in a pan for about 2 minutes over medium heat. Stir constantly, do not allow to boil.
Add the red curry paste and the turmeric; stir until it is well mixed. Add the chicken, then stir-fry, making sure that everything is well covered by the curry paste.
Add the remaining coconut milk, the chicken stock, soy sauce and fish sauce. Add salt and pepper, and let simmer for about 15 minutes. Season to taste with lime juice.
Cook the noodles in 1 l boiling water for about 2 minutes, and drain.
Put some cooked noodles in a bowl, top with the curry, and the garnish to taste. Squeeze some lime juice into the bowl just before eating.
Take about 1/3 of the coconut milk (the thick part), heat it in a pan for about 2 minutes over medium heat. Stir constantly, do not allow to boil.
Add the red curry paste and the turmeric; stir until it is well mixed. Add the chicken, then stir-fry, making sure that everything is well covered by the curry paste.
Add the remaining coconut milk, the chicken stock, soy sauce and fish sauce. Add salt and pepper, and let simmer for about 15 minutes. Season to taste with lime juice.
Cook the noodles in 1 l boiling water for about 2 minutes, and drain.
Put some cooked noodles in a bowl, top with the curry, and the garnish to taste. Squeeze some lime juice into the bowl just before eating.
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Author: Dorry 
  member since 11/04/2008 
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