Chiang Mai Noodle Curry with Chicken
Khoa Soi Gai - ข้าวซอยไก่
Description
Put all the ingredients for the paste into a blender and blend until smooth.
Summary
| Yield | |
|---|---|
| Prep time | 15 minutes |
| Recipe Tags | chiang mai noodle curry chicken |
Ingredients
| 500 | g | fresh egg noodles |
| enough oil to deep-fry | ||
| 100 | g | egg noodles |
| 8 | chicken legs | |
| 4 | c | thick coconut milk |
| 4 | c | thin coconut milk |
| 1 | c | chicken stock (or water) |
| 3 | T | palm sugar |
| 2 | T | sugar |
| 1⁄2 | c | soy sauce |
| 1⁄2 | c | fish sauce |
| paste dried | ||
| 1 | t | yellow curry powder |
| 1⁄2 | t | salt |
| 15 | big, red, dried chillies (seeds removed and soaked in water for 10 minutes and then finely chopped) | |
| fresh | ||
| 1 | T | ginza (skin removed, chopped) |
| 6 | T | lemongrass (lower 1/3 only, chopped) |
| 2 | T | coriander root (chopped) |
| 6 | T | shallots (chopped) |
| 3 | T | garlic (chopped) |
| 3 | T | ginger (chopped) |
| 1 | T | shrimp paste |
| 2 | lime (cut into wedges) | |
| 2 | T | sweet soy sauce |
Instructions
Put all the ingredients for the paste into a blender and blend until smooth.
Put 250mls (1 cup, 8 fl oz) of thick coconut milk into a wok and fry for 3-5 minutes, stirring continuously, until the coconut oil begins to separate out. Add the paste and fry for 1-2 minutes until it is cooked and then add the chicken legs, chicken stock, remaining thick coconut milk and half the thin coconut milk.
Bring to the boil and then add the palm sugar along the side of the wok until it melts followed by the sugar, soy sauce and fish sauce and simmer on a low heat for about 30 minutes or until the chicken is tender. Add the remaining thin coconut milk as needed, while simmering. If it get too dry you can also add some more chicken stock.
Meanwhile put the oil for frying the egg noodles into a wok and when it is hot add 100g (1 cup, 3ฝ oz) of egg noodles and fry until they are crispy (30 seconds). Drain and set aside.
For the accompaniments, put the oil into a wok and when it is hot add the chilli powder. Stir together and remove from the heat. Leave to cool. When you are ready to eat put the egg noodles into some boiling water for 2 minutes and drain and put into a serving dish. Add the chicken legs and curry sauce and serve garnished with the crispy egg noodles, coriander leaves and spring onions. Serve along with the 5 accompaniments which are added to taste.