Description
Expand your Thai cooking knowledge beyond pad thai and learn how to make Chiang Mai's famed kaow soi gai.
Ingredients
Scale
- Chicken 100 gr sliced Nua
- Egg Noodle 2 pcs. fresh or dried Bamee
- Red Curry Paste 1 tbsp. Narm Prig Gaeng Daeng
- Hung Lay Curry Powder 1/4 tsp. Phong Hung Lay
- Yellow Curry Powder 1 tsp. Phong Garee
- Coconut Milk 1 cup ½ cup Gathi
- Chicken Stock 1 cup Narm Soup Gai
- Fish Sauce 1 tbsp. Narm Pla
- Palm Sugar or Brown Sugar 1 tsp. Narm Tan Thai
- Coriander 2 pcs. Pak Chee Larb
Garnish
- Spring Onion 1/2 tbsp. Sliced Hom Soi
- Condiment Ingredients
- Lime Half pc. Ma Naow
- Shallot 1 tbsp. Hom Daeng
- Chilli Oil Prig Kaow Soi
Red Curry Paste
- Shallot 1 tbsp. Chopped Hom Daeng
- Garlic 1 tbsp. Kra Thiem
- Dried Jalapeno Chilli 10 pcs. Prik Chee Fa Daeng Haeng
- Galangal 1 tbsp. Sliced Kha
- Lemongrass 1 tbsp. Chopped Ta Krai
- Coriander Root 1 tsp. Chopped Raak Pak Chee
- Kaffir Lime Skin 1 tsp. Ma Grood
- Shrimp Paste 1 tsp. Gapi
- Salt 1 tsp. Glua
Instructions
- Heat the wok with the vegetable oil, then deep fried the egg noodle. Set aside.
- Blanch the egg noodle in boiling water and place in a soup bowl with Thai coriander.
- Heat a wok and add half ladle of coconut milk and stir until coconut milk boils.
- Add red curry paste, mix it with coconut milk, add hung lay curry powder, Mix well.
- Add chicken slice and keep stirring until chicken turns a bit white color. Then add rest of coconut milk and stir.
- Bring to a boil again. Add Chicken stock, Thai Fish Sauce and Palm Sugar paste. Then reduce the heat of gas.
- Keep cooking for 3-4 minute
- Pour the curry soup on top of the egg noodles.
- Garnish on top with crisp noodle and sliced spring onion.
- Optional – if need more flavors, add in condiment for a stronger taste
Red Curry Paste
- Combine all the ingredients except the Oil in a blender and process until smooth.
- Heat a small skillet on medium-high heat and add the Oil. Slowly fry the Curry Paste for 5 minutes until it is fragrant. Remove and store in a jar for further use