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.
CHIANG MAI RED CURRY PASTE
Another of the recipes from my sister, who went on a cooking class in Thailand. If you can't find galangal you can substitute ginger, for the coriander root you can substitute the stems.
Provided by LilKiwiChicken
Categories Sauces
Time 20m
Yield 1/3 cup
Number Of Ingredients 9
Steps:
- Soak dried chillis in hot water for 15 minutes.
- While the chillis are soaking, put garlic, galangal, lemongrass, lime peel & coriander root into a mortar (or electric grinder) & pound well.
- Put shallot, red chillies & shrimp paste into mortar & pound until smooth (and there are no lumps).
CHIANG MAI NOODLES (THAI CHICKEN KHAO SOI)
Chiang Mai Noodles (Thai Chicken Khao Soi) with tender chicken, simmered in coconut milk cream broth. This Thai-inspired curry noodles taste creamy, rich, savory, zesty, and little spicy. Use my tips to make the best Kao Soi at home easy and taste amazing!
Provided by ChihYu
Categories Main Course Soup
Time 50m
Number Of Ingredients 17
Steps:
- Preheat a Dutch oven or 4-quart (or larger) heavy soup pot over medium-low heat until it feels warm. Add the curry paste, oil, shallot, ginger, and dry spice seasonings - coriander, turmeric, cumin, and garam masala powder. Saute over medium-low heat for 1 minute.
- Add ½ cup coconut cream and keep sauteing over medium-low heat until you can see the oil starts surfacing to the top and is separated from the paste, about 3 minutes or longer. Stir often with a wooden spoon so that the paste won't get burnt.
- Add the chicken and gently stir to coat the curry paste over the drumsticks. Add the remaining coconut cream, water, fish sauce, sugar, and lime leaves, if using. Give it a stir then cover the pot and bring it to a gentle boil over medium heat, about 5 minutes. Then, lower the heat to simmer and cook for 30 minutes.
- In the meantime, cook the noodles in a separate pot, following the package instructions.
- Once the chicken has fallen off the bone tender, taste and start seasoning the broth further with fish sauce, sugar, and lime juice to taste. The flavor should be savory, sweet, a little spicy, and zesty sour flavor.
- To serve, you can shred the chicken or serve a whole drumstick as people do in Thailand. Add the boiled noodles to individual serving bowls with chicken and a few spoonfuls of hot broth. Garnish with fried shallots, pickled chinese mustard greens, sliced shallots, and bean sprouts, if using. Serve with extra lime wedges on the side. Serve hot.
Nutrition Facts : ServingSize 1 serving, Calories 587 kcal, Carbohydrate 32 g, Protein 22 g, Fat 42 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 93 mg, Sodium 240 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 16 g
CHIANG MAI CURRY NOODLES
From Quick&Easy Thai by Nancie McDermott. Can use angel hair pasta or spaghetti in place of Chinese style egg noodles if you cannot find them.
Provided by hannahactually
Categories Thai
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- heat oil in medium saucepan over medium heat, and then add garlic. toss well and add red curry paste, mashing and stirring to soften it in the oil, about 1 minute add chicken and cook 1-2 min, tossing now and then to brown it evenly and mix it with curry paste. add coconut milk, chicken broth, turmeric or curry powder, soy sauce, sugar, and salt and stir well. bring to gentle boil and adjust heat to maintain lively simmer. cook about 10 min, until meat is cooked through. stir in lime juice, remove from heat, and cover to keep curry warm.
- cook noodles in large pot of rapidly boiling water, until tender but still firm, as little as 2 minutes for fresh chinese noodles. drain, rinse well in cold water, drain again, and divide the noodles among individual serving bowls. ladle on hot curry and sprinkle each serving bowl with shallots, cilantro, and green onions. serve hot.
CHIANG MAI CHICKEN CURRY
A peanut curry from Thailand and Myanmar (Burma). Can be made with pork. As an option, add a few tablespoons of diced fresh chillies with the onion and ginger for some heat.
Provided by Da Huz
Categories Curries
Time 1h10m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Dice the chicken into 1/2" cubes.
- Heat the oil, fry the garlic for 1 minute.
- Add curry paste and fry for 2 minutes.
- Add the rest of the ingredients as well as 2 cups of water. Bring to the boil, then simmer for 1 hour (if using pork, simmer 1 1/2 hour).
- Serve with steamed rice (jasmine or basmati).
Nutrition Facts : Calories 385, Fat 28.5, SaturatedFat 6.3, Cholesterol 95.5, Sodium 795.5, Carbohydrate 9.8, Fiber 1, Sugar 7.6, Protein 22.6
More about "chiang mai red curry paste recipes"
AUTHENTIC THAI RED CURRY PASTE RECIPE (พริกแกงเผ็ด)
From eatingthaifood.com
4.6/5 (24)Category Thai Curry PasteCuisine ThaiTotal Time 45 mins
THAI JUNGLE CURRY RECIPE FROM CHIANG MAI - THE SPRUCE EATS
From thespruceeats.com
3/5 (38)Total Time 1 hr 15 minsCategory Dinner, EntreeCalories 1000 per serving
THAI KHAO SOI (COCONUT CURRY SOUP) - A SPICY PERSPECTIVE
From aspicyperspective.com
CHICKEN KHAO SOI (THAI COCONUT CURRY NOODLE SOUP)
From thewoksoflife.com
CHIANG MAI PORK CURRY OR BURMESE STYLE PORK CURRY
From mythaicurry.com
RED CURRY PASTE RECIPE (NAM PHRIK KAENG PHET) - TEMPLE …
From templeofthai.com
CHIANG MAI CHICKEN CURRY RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
KHAO SOI CURRY PASTE - INQUIRING CHEF
From inquiringchef.com
KHAO SOI (CHIANG MAI) NOODLES RECIPE - INQUIRING CHEF
From inquiringchef.com
BEST CHIANG MAI RED CURRY PASTE RECIPES
From alicerecipes.com
CHIANG MAI THAI NOODLE CURRY - ELLE & PEAR
From elleandpear.com
CHIANG MAI NOODLE SOUP - MARION'S KITCHEN
From marionskitchen.com
SLOW-COOKER CHIANG MAI NOODLE SOUP | MARION'S KITCHEN
From marionskitchen.com
BASIC RED CURRY PASTE - PRIG GANG KUA พริกแกงคั่ว
From thaitable.com
AUTHENTIC CHIANG MAI NOODLES “KHAO SOI” RECIPE
From dobbernationloves.com
HOMEMADE THAI RED CURRY PASTE RECIPE - 3 GREAT METHODS
From tastythais.com
CHIANG MAI BEEF CURRY | DINNER RECIPES | GOODTO
From goodto.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love