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.
DO IT YOURSELF RED CURRY PASTE
Ta-ta to the bottled paste! Whipping up this pantry staple from scratch is easier than you think - and will make exotic weeknight suppers yours in a flash! Enjoy!
Provided by Nif_H
Categories Sauces
Time 10m
Yield 3/4 cup
Number Of Ingredients 9
Steps:
- Whirl all ingredients in a food processor or blender, scraping down sides as needed, until pureed, 1 to 2 minutes.
- Use immediately or refrigerate in a jar for up to a month.
- * Storage tip - Freeze in a plastic-wrapped ice cube tray. Pop out and store in a freezer bag. Makes 9 cubes.
Nutrition Facts : Calories 180.7, Fat 2, SaturatedFat 0.2, Sodium 1906.6, Carbohydrate 40.9, Fiber 4.6, Sugar 22.5, Protein 4.2
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 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
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 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.
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