Recipe Talk

Khao Soi, Northern Chicken Curry Noodle

Khao Soi, façon Pim
Northern Chicken Curry Noodle

Ingredients:

For the chicken curry:

3-4 pounds chicken, cut into large pieces

(or you could use 2 legs, 2 thighs and 2 breast pieces, about 3 pounds altogether)

2 1/2 tbsp. Red Curry Paste

2 tbsp. Oil

3 cups Coconut Milk

1 tsp. Curry Powder

1/2 tsp. Turmeric Powder

1 brown (or black) cardamom, grounded (optional)

Water or chicken stock 1-1 1/2 cup(s)

1/2 tsp. Sugar

Fish Sauce to taste

The rest of the ingredients:

About 6-7 (loosely packed) cups of Chinese Bah-mi egg noodle

Some shallots, (very) thinly sliced

1 package of Chinese pickled mustard green, rinsed and thinly sliced

3-4 cups oil for frying

3 limes, cut into slivers

6 dried chillies

a handful of cilantro, chopped

First you make the chicken curry..

1. Into a hot heavy bottom pot, add the oil and the red curry paste, curry powder and turmeric and cook, stirring vigorously, for a few minutes until the curry paste is fragrant. Be careful not to burn the paste.

2. Add 1 cup of coconut milk and let the pan comes back to a boil. Let it bubble for a few minutes over high heat, stirring well, until you begin to see the red oil separating from the coconut milk mixture. Add the second cup of coconut milk, again wait until the oil separate.

3. Add the chicken pieces to the pan, with the 1 cup water and the rest of the coconut milk. Let the pan come back to a boil, then lower the heat to simmer.

4. Add the fish sauce, starting with 2 tbsp. Close the lid and let it simmer until the chicken is done. Check the seasonings, you might need to add more fish sauce. The flavor of the curry should be salty, spicy, and with a very slight after taste of sweetness. When you taste the curry at this stage, it should be a bit saltier than what you would like the final dish to taste like. If it is under-salted now, the addition of the other ingredients at serving time will make it even more insipid.

Then you deal with the noodles and the rest of the garnish..
5. Take 1 cup of the noodle, fluff up until the strands are separated. Fry a little bit at a time in a pan with very hot oil until golden, you will need to flip to noodle once in the pan to get the same color on both sides. Set aside
6. Use the oil to fry up the dried chillis, very quickly, be careful not to let them burn. Set aside.
7. Slice the shallots, rinse and slice the mustard greens, cut up the limes, chop the cilantro. Set aside.

To serve..
8. After the chicken curry is done, heat up a large pot of water to a full boil. Rinse the rest of the fresh noodles first in cold water to wash out the excess starch, then cook in the very hot boiling water for 2-3 minutes. Stir the noodles well to prevent sticking.
9. put some cooked noodles in a bowl, top with the curry, and the garnish to taste. Squeeze some lime juice into the bowl just before eating. You could add the fried chillies if you want more heat.

Bon appetit!
2003
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Yellow Curry Chicken Noodle Bowl Recipe

A noodle bowl favorite! This noodle bowl recipe is great for everyone (even kids). The noodle bowl is not spicy and will quickly become your favorite Thai comfort food dish. When cooking the chicken inside the sauce, please make sure it has cooked through before eating. The noodles may also be soaked overnight in the refrigerator to soften (must be a good planner). You may substitute coconut milk for the half & half cream but it may become too coconut flavored. The half & half allow the meal to become more "soupy" while softening the flavors. Noodle bowls are now easy with CurrySimple Yellow Curry sauces.

Yellow Curry Chicken Noodle Bowl - Serves 2
ready in ten minutes after noodle prep

14 oz boneless chicken breast chopped into bite size pieces

1 and 1/2 cup half & half cream

10 oz Rice Noodles

1/2 cup Romaine lettuce

1 teaspoon chopped scallion

1 teaspoon thinly sliced ginger

1/2 cup fresh bean sprouts

1/2 lime

1 cup Curry Simple Gourmet Yellow Curry sauce

1. Soak noodles in warm water for 1 hour prior to cooking to soften the noodles

2. Drain water then place noodles in boiling water - 1 min

3. After 1 min, make sure noodles are soft and place in large bowl

4. Soak bean sprouts in boiling water for 15 seconds then place in bowl with noodles

5. Heat sauce pan to medium-high heat

6. Add 1 cup of CurrySimple Gourmet Yellow Curry sauce, 1 1/2 cups half & half, bite-sized pieces of chicken, and ginger in heated pan.

7. While chicken is cooking in sauce, squeeze 1/2 lime on top of noodles and sprouts in bowl

8. When chicken has thoroughly cooked (about 5 minutes), pour yellow curry sauce and chicken on top of noodles

9. Garnish with chopped scallions and romaine lettuce.

Tip: To increase the level of spice, just add crushed red pepper.

Note: Leftover yellow curry sauce should be stored in an air tight container (Tupperware) and may be refrigerated for 3-4 days or frozen for as long as a year. CurrySimple Thai yellow curry sauces are made with fresh, natural ingredients in Thailand. They do not contain preservatives or msg.

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Baked chicken curry & noodle casserole

Yield: 6 Servings

12 oz Uncooked Medium Egg Noodles

1 tb Vegetable oil

8 oz Boneless chicken breasts (without skin), cut into 1/2-inch cubes

1 sm Red onion, diced

3 ts Curry powder (or more, if desired)

1 1/2 c Low-sodium chicken broth

10 oz Evaporated skim milk

1 1/2 tb Cornstarch

1 c Frozen peas

1 1/2 c Sliced fresh mushrooms

1 tb Lemon juice

2 tb Dry bread crumbs

Salt and pepper to taste

Prepare pasta according to package directions. While pasta is cooking, heat the oven to 375 degrees F. Heat the oil in a large heavy skillet over medium-high heat. Add the chicken and onion and stir until the chicken begins to brown, about 4 minutes. Add the curry powder and continue stirring 2 minutes. Pour in the chicken broth and reduce heat to low. In a small bowl, mix the cornstarch and evaporated skim milk together until the cornstarch is dissolved. Stir the cornstarch into the skillet, heat to simmering and simmer 2 minutes. Pour the contents of the skillet into a large bowl. When the pasta is done, drain well. Add the cooked pasta, peas, mushrooms, lemon juice and salt and pepper to the curry sauce. Toss well. Pour the mixture into an 11 x 9-inch baking dish and sprinkle the bread crumbs on top. Bake until the edges are bubbling and the crumbs are golden brown, about 15 minutes. Serve hot. Each serving provides: 374 Calories; 23.5 g Protein; 56.3 g Carbohydrates; 6.1 g Fat; 75.7 mg Cholesterol; 331 mg Sodium. Calories from Fat: 15% Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)

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