Kao Soi
Chiang Mai Noodles with Curry Sauce
Chiang Mai Noodles with Curry Sauce
This is a mild curried dish from Northern Thailand that uses fresh egg noodles. It is typically served with lime, shallots, a bit of fried noodles, green onion, pickled cabbage, and chili oil. As you will see, I really skimped on the condiments, but it still turned out well if only because of the great noodles. I think I could eat them bare. Here is the package of the fresh noodles, which I bought from a Chinese grocery store in Chinatown:
First I made the curry in the dutch oven, which works great for saucy things. I boiled coconut cream, then dissolved a tablespoon of my red curry paste from the freezer and turmeric and continued the boil. Then the a pound of chicken goes in (I used thighs). After about two minutes, I added coconut milk, fish sauce, regular soy and dark sweet soy.
After 10 mines it was done. I should have added lime juice to the curry, but instead garnished with a lime. I sprinkled some shallots on top too.
First I made the curry in the dutch oven, which works great for saucy things. I boiled coconut cream, then dissolved a tablespoon of my red curry paste from the freezer and turmeric and continued the boil. Then the a pound of chicken goes in (I used thighs). After about two minutes, I added coconut milk, fish sauce, regular soy and dark sweet soy.
After 10 mines it was done. I should have added lime juice to the curry, but instead garnished with a lime. I sprinkled some shallots on top too.
My verdict: make this again, maybe with shrimp, and if I am going to skimp on condiments, at least make the chili oil.The recipe above is found in:
Real Thai by Nancie McDermott.
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