Monday, April 23, 2007

Khao Soi Gai

In anticipation of our upcoming trip to Thailand, I am researching where we will eat. I keep hearing about this famous Northern curry noodle dish and am saving this recipe to try upon our return.

I clipped this from Chubby Hubby who went to the Four Seasons Cooking School in Chiang Mai. Sounds delicious.

Khao Soi Gai

100g chicken pieces
2 small portions egg noodles
1 teaspoon red curry paste
1 teaspoon yellow curry powder
1 cup coconut milk
1 cup chicken stock
1 tablespoon fish sauce
1 teaspoon white sugar
2 pieces sawtooth coriander, sliced
1/2 tablespoon spring onion, sliced

3 teaspoons pickled mustard leaves, chopped
1/2 piece lime
1 tablespoon shallots, diced
chili oil

Heat some vegetable oil in a wok. Deep fry 1 portion of the egg noodles. Set this aside.

Blanch/boil the other portion of noodles in boiling water, drain and place in a soup bowl with some of the sawtooth coriander. Heat another wok and when hot, add half of the coconut milk, the red curry paste, the yellow curry powder, and stir until everything is blended together and it starts to boil. Add the rest of the coconut milk, the fish sauce and the sugar. When it starts boiling again, lower the heat and add the chicken and chicken stock. When the chicken is cooked, pour the chicken and the curry sauce/soup over the noodles that are in the soup bowl. Then put the fried noodles on top and garnish with some spring onion.

You can add more fish sauce and sugar to taste. Also, add in some of the mustard leaves and shallots and squeeze some lime juice over the noodles. If you like things hot, you can add some chili oil.

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