northern curry noodle with chicken

Northern (Chiang Mai) Curry Noodle with Chicken : Khao Soi Gai - ข้าวซอยไก่

When I still worked in my old office in January, the new girl who replaced my position brought "Khao Soi" for my lunch. For some reason, it immediately ticked my to do recipes. I mean I have cooked many dishes more than a hundred times but I have never once thought of cooking "Khao Soi" until I that day. Its so delicious and memorable. I have an urge to give it a try. 

Find below a recipe 

3 Tablespoons of Red Curry Paste 

1 Tablespoon of Yellow Curry Powder

1/2 Teaspoon of Turmeric Powder

1 Small Fresh Organic Ginger, peeled & finely grated 

2 Free Range Chicken Thighs  & 2 Free Range Chicken Dumpsticks

1 Pack of Egg Noodles (approximately 400 G/100 G for each - enough for 4 portions)

1 Teaspoon of Black Sweet Soy Sauce (Optional)

2 Tablespoons of Soy Sauce

A dash of (un-refined) Brown Sugar 

2 Cups of Coconut Milk 

3 Cups of Chicken Stock

Garnish

1 Small pack of Pickled Green Mustard, roughly sliced

4-6 Organic Shallot, sliced 

Fresh Organic Coriander & Spring Onion, roughly chopped

Fried dried-chilies, whole chilies or ground 

Fried Egg Noodles, very crispy (you can simply use wonton wrappers)

Organic Lime Wedges  

Preparation 

Set a large saucepan on medium-high heat, add coconut milk. Wait till the coconut milk is bubbling and aromatic. Add red curry paste, stir to mix well. Later add yellow curry powder, turmeric powder and grated ginger. Keep stirring to mix everything well. Add chicken, tossing now and then to cook it evenly and to mix it with the curry paste and later add chicken stock. (You can always add Beef instead of Chicken but the beef will take longer time to cook.) Leave to cook for 20 mins or until the chicken is cooked through. Season with soy sauce and brown sugar. Taste if more seasoning is needed.

Cook the egg noodle as instructed on the package. Remove into cold water and drain. 

Plating : In a serving noodle bowl, lay chicken bits on top of a bed of cooked egg noodle. Spoon lots of curry soup over the chicken and noodle. Sprinkle with chopped fresh coriander and spring onion. Serve hot and garnish with crispy fried-noodle nests, a few pieces of fried dried-chilies, sliced shallots, pickled green mustard & lime wedges. Squeeze the lime wedges (to taste) over the noodle soup before eating, the lime juice really helps to bring out the flavour in the curry soup (like yellow lemon does in many Italian dishes). Absolutely delicious!

Serve : 2-4 

fried-rice with fermented pork sausage

Fried-rice with Fermented Pork Sausage : Kao Phad Neam - ข้าวผัดแหนม

I got so lucky. I got paid to be home for the past 2 weeks! I really enjoyed my mini break. This was the reason why I had time to post more recipes lately and I hope to be able to do a lot more this year. 

I felt like January was a very good & fresh start for me as, unexpectedly, many good things keep happening. It seems to me that my life is gradually getting back on track. If things work as the way I have planed. In the next 2 years, I will be moving to London and open my own restaurant! (keep my fingers crossed). 

Anyway, back to the recipe, last week, I craved for fermented pork sausage and I cooked this dish for lunch. Its very easy and delicious. I mean its boring to eat the same old fried-rice for lunch all the time - you know what I mean... 

Find below a recipe

1 medium stick (180g.) of Fermented Pork Sausage (make sure to get a good or high quality one - mainly for a hygienic reason.), sliced/chopped roughly into small pieces

2-3 organic Eggs 

1-2 cups of Steamed Rice (white or whole-grain - I prefer whole-grain rice.)

2-3 cloves of Garlic, finely chopped 

2 tablespoons of Cooking Oil (I prefer Extra light & mild Olive Oil - I think its healthy!)

2 tablespoons of Soy Sauce

1 tablespoons of Seasoning Sauce

1 tablespoon of Oyster Sauce (Optional)

A dash of un-refined (brown) Sugar 

1 medium Onion, roughly chopped (Optional)

1 medium organic Plum Tomato, sliced (Optional)

1-2 organic Red Chilies, sliced (Optional) 

Garnish 

Roasted Peanuts (Optional)

Organic fresh Ginger, thinly julienned (Optional)

A handful of fresh organic Coriander and Spring Onion, roughly chopped

Fresh organic Cucumber, sliced (I prefer Japanese Cucumber as its more crunchy.)

Organic Lime, cut into wedges

Preparation

Set a wok over medium-high heat, wait till hot but not too hot. Add cooking oil and chopped garlic and fry till aromatic. Add fermented pork sausage, red chilies and egg, stir-fry a few times and leave till almost set. Add steamed rice, stir-fry very quickly. Add soy sauce, seasoning sauce and a dash of sugar. Taste if more seasoning if needed. Removed into a serving plate. Sprinkle with chopped coriander and spring onion. Served with roasted peanuts, ginger, fresh cucumber and a few of lime wedges. How easy!