CHIANG MAI CURRIED NOODLES (KHAO SOI GAI)
This creamy, tangy curry from northern Thailand, with coconut milk and juicy chicken thighs, is topped with pickled shallots and crispy noodles
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 18
Steps:
- First, make the pickled chilli & shallots: Put the chilli and shallots in a small bowl and pour the vinegar over. Add some salt and let it sit to pickle while you make the curry.
- In a large saucepan, heat the 1 tbsp vegetable oil. Add the curry paste and turn the heat down to medium. Cook for 5 mins, then add the curry powder and chilli flakes. Cook for 1 min more, then add the coconut milk, coconut cream, stock, fish sauce and lime juice. Bring to a simmer.
- Chop the chicken into pieces and add to the curry. Cook for 15 mins or until tender.
- Boil some water in a large saucepan for the noodles. Meanwhile, heat the vegetable oil in a small wok - it's ready when a small piece of bread sizzles when dropped in. Add 75g of the noodles to the wok in 4 batches until they bubble up and go crispy. Use a wire mesh ladle or slotted spoon to remove them and drain on kitchen paper.
- Boil the remaining noodles for 2-3 mins until al dente, then drain. Divide the noodles between 4 bowls. Pour the curry over each and top with coriander, beansprouts, some drained pickled chilli & shallots, spring onions and a drizzle of chilli oil. Top with the crisp noodles and devour while it's hot.
Nutrition Facts : Calories 780 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.6 milligram of sodium
CHIANG MAI CURRIED NOODLE AND CHICKEN SOUP (KAO SOI GAI)
Haw Muslim traders from the south of China probably brought this dish to Chiang Mai (in northern Thailand). This version is based on one in David Thompson's authoritative book, Thai Food, and is posted in response to a request in the Asian Forum. Thompson says, 'The best noodles to use are the somewhat flat egg noodles, about 1/2-centimetre (1/4-inch) wide. Deep fry a few of them in very hot, clean oil to use as a garnish, but be careful -- they splatter as they expand and become crisp.' He also says that beef can be used in place of chicken. Preparation and cooking times are guesses. Recipe #269411 is supposed to be a nice complement to this.
Provided by Leggy Peggy
Categories Thai
Time 1h
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat oven to 200°C.
- To make the paste:.
- Roast the chillies, shallots, garlic, turmeric and ginger until softened. Remove from oven. When cool enough to handle, peel the shallots and garlic. Then pound the roasted ingredients together (using a mortar and pestle) until smooth.
- To make the soup:.
- Simmer the coconut cream until it is thick and beginning to separate. Then add the paste and fry until fragrant, about 5 minutes.
- Add the chicken, reduce the heat and simmer for several minutes.
- Add the palm sugar, the two soy sauces and finally the stock. Stir well and then keep simmering until the chicken is cooked, about 20 minutes.
- While soup is simmering, fry one-quarter of the egg noodles in hot oil, drain.
- Check the seasoning: the soup should taste salty and slightly sweet from the coconut cream.
- Blanch three-quarters of the egg noodles in boiling water, drain.
- Put blanched noodles in a bowl, pour over the soup and add garnishes.
- Can also serve with sliced red shallots. wedges of lime, pickled mustard greens and Recipe #269411.
CHIANG MAI CURRY NOODLES (KAO SOI)
In Northern Thailand, kao soi is a meal for one, served up in an enormous bowl and garnished with a playful tangle of crunchy egg noodles fried crisp for a contrast in texture to the tender noodles and smooth, sunny-colored sauce. The standard condiments include Chinese-style ground chilies in oil, chopped pickled cabbage and wedges of lime. *** To make crispy noodle nests, you'll need about ½ lb thin fresh egg noodles. Heat about 2 cups vegetable oil in a wok or small, deep skillet to about 375 F. Carefully add a handful of noodles, let it sizzle and brown a few seconds, turn gently with tongs, and transfer the "nest" to a platter to cool. Serve in individual soup bowls with chopsticks or forks for the noodles, and big spoons for the delicious curry sauce. Recipe courtesy of Nancie McDermott.
Provided by Sandi From CA
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the vegetable oil in a medium saucepan over medium heat, and then add the garlic. Toss well and add the red curry paste, mashing and stirring to soften it in the oil, about 1 minute. Add the chicken and cook 1 to 2 minutes, tossing now and then to brown it evenly and mix it with the curry paste.
- Add the coconut milk, chicken broth, turmeric, soy sauce, sugar and salt and stir well. Bring to a gentle boil and adjust heat to maintain a lively simmer. Cook about 10 minutes until meat is cooked through.
- Stir in lime juice, remove from heat and cover to keep curry warm while you prepare the noodles.
- Cook the noodles in a large pot of rapidly boiling water until tender but still firm, as little as 2 minutes for fresh noodles and 7 minutes or more for dried. Drain, rinse well in cold water, drain again and divide the noodles among individual serving bowls. Ladle on hot curry, and sprinkle each serving with the shallots, cilantro and green onions. Serve hot and garnish with crunchy noodle nests as noted in description if using.
More about "chiang mai beef noodles recipes"
BEEF KHAO SOI CHIANG MAI CURRY NOODLE - KENDALL W ROSS
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Estimated Reading Time 7 mins
- Mix all of the ingredients for Khao Soi paste and smash in a mortar and pestal. Alternately combine all in a food processor until combined. If you don't have any equipment chop everything together finely until a paste forms.
- Preheat a pan to medium high heat. Sautee the khao soi paste and red thai curry paste until fragrant. About 30 seconds to 1 minutes.
- For the crispy noodles, preheat a pot of oil to 350 or an airfryer to 350. Cook dried noodles until golden brown. If using an airfryer just lightly coat the noodles in oil.
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