Khao soi (Chiang mai noodle curry)
You can’t beat eating this at Chiang Mai’s night market, but you can still experience the unique flavours of Thailand at home. The garnishes are what really make khao soi special: the combination of the citrus, the crunch, and the intense raw shallot with the creamy sauce is great.
|600 g||Egg noodles|
|1 cm||Oil, in frying pan, plus 2 Tbsp for frying tofu|
|2 Tbsp||Red curry paste|
|1 Tbsp||Curry powder|
|1 block||Tofu, or 500g free range chicken breast, cut into chunks|
|2 cans||Coconut milk|
|1 bunch||Green beans, ends removed|
|2 Tbsp||Fish sauce|
- Cook egg noodles in boiling water, according to packet instructions. Drain and set aside.
- In a shallow frying pan, heat about 1cm cooking oil, and fry about 200g of the noodles until crispy. Use tongs to remove and drain on paper towels. Set aside.
- Mix the red curry paste and the Indian curry powder together.
- Gently pan-fry the tofu (or chicken) until just golden.
- Place wok over a low heat, and add the 2 tbsp oil and the spice paste. Stir continuously until fragrant.
- Add the tofu/chicken and then add¼ cup of the coconut milk and stir constantly. If using chicken, continue until it is cooked through. Add the green beans.
- Add the remaining coconut milk, increase the heat to medium and continue to stir constantly. Add fish sauce and sugar.
- Rinse the soft noodles and divide them into the serving bowls. Using tongs, dish up the beans and tofu/chicken into each bowl and then pour over the curry sauce.
- Top each bowl with a few crispy noodles and then serve with the coriander leaves, lime wedges and shallots on the side for each person to garnish for themselves.