Beef Khao Soi Beef Curry Noodles Food

PRESSURE COOKER BEEF KHAO SOI (CHIANG MAI BEEF CURRY NOODLES)

Steps:

• Place the beef pieces along with the ingredients for red curry broth, except for the coconut milk, and seasonings in the inner pot of instant pot. Add water and stir to mix everything. Cover the lid. Turn the steam release valve to seal. Press "pressure cooker" and then "high pressure". Set timer to 40 minutes
• When the timer is done, wait 5 minutes and then release all the pressure. Unlock the lid. Stir in the coconut milk. The residual heat will heat up the coconut milk. We don't want to hard boil the coconut milk or it will "break" and separate and turns frothy
• You can prepare ahead up to this point if you make it the day before. Don't stir in the coconut milk yet until the day you plan to serve. Keep in the refrigerator. The next day, you can heat it up, turn off the heat and stir in the coconut milk. Have a taste and add more fish sauce and/or sugar if needed. It should be savory, spicy, with a hint of sweetness
• Meanwhile, make the optional crispy noodles: place a plate lined with several layers of paper towels by your stove. Place a large wok or heavy pot over high heat and add about 1 cup of oil, or 1/2 inch oil. When the oil is hot, drop in a strand of uncooked egg noodles to test the temperature. It should sizzle slightly as it falls to the bottom, then immediately puff and rise to the surface; adjust the heat slightly, if necessary
• Toss a handful (about 1 cup) of noodles into the oil and watch as they puff up. Use a spatula or long tongs to turn them over and expose all of them to the hot oil. They will crisp up very quickly, in less than 1 minute. Lift the crisped noodles out of the oil and place on the paper towel-lined plate
• To serve, bring a large pot of water to a vigorous boil over high heat. Drop in the remaining noodles, bring back to a boil, and cook until tender but not mushy, according to direction. Drain well and rinse in fresh water to get rid of extra starch and stop the cooking process
• Divide the cooked noodles among four large bowls. Portion out the mung bean sprouts. Ladle over the broth and meat. Top with halved egg, crispy noodles, crispy shallots. Serve with the remaining condiments set out in small bowls

CHIANG MAI CURRY NOODLES (KAO SOI)

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 (KHAO SOI) NOODLES

Steps:

• Heat a large saucepan and add oil.
• When oil hot, stir-fry garlic & shallots for 30 seconds.
• Add coconut milk, curry posder, red curry paste, and then the beef.
• Heat to boiling, then reduce to medium heat.
• Simmer for ~30 minutes.
• Add fish sauce, sugar, turmeric, and lime juice.
• Stir to combine all the ingredients and bring to a slow boil.
• Continue to cook for 10 minutes.
• In a medium saucepan, heat the water to rapid boiling.
• Stir in fresh noodles and cook for 1 minute in rapidly boiling water.
• Drain the noodles and place in a serving bowl.
• Pour curry mixture over the noodles and top with the green onion and the cilantro.
• Serve with the garnish ingredients arranged on the side.