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Egg Noodles with Chicken Curry Sauce Print Version

Noodle - Egg noodles recipe from northern part of Thailand call

Egg noodles recipe from northern part of Thailand call "Khao Soi"
Last Modified On: Friday, 25/November/2011 04:58:59am

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Egg Noodles with Chicken Curry Sauce Ingredients

Ingredients
400 g. chicken breast
1 package egg noodles
1 package pickled mustard
2 Tbsp red curry paste
1 Tbsp curry powder
2 Tbsp thin soy sauce (or fish sauce)
1 Tbsp sugar
1/4 cup ginger
1/4 cup cut shallot
1 sprig cilantro
1 can coconut milk
3 cups water
1/2 cup oil for deep-frying
2 Tbsp oil for stir-frying

Preparation for curry sauce
1. Wash chicken breast and cut into small slices. Peel ginger skin, wash dirt, cut into small pieces and well pound in a mortar. Then add red curry paste and pound until well blend.
Preparation for curry sauce: Cut chicken in small pieces, peel ginger and well pound, then dd red curry paste and pound until well blend

2. Heat oil (for stir-frying) in a wok on medium heat. When oil is hot, add pounded curry paste, and stir until fragrant. Add cut chicken breast, stir until the chicken breast is getting cook, add curry powder, stir thoroughly.
Preparation for curry sauce: Heat oil, add pounded curry paste, stir until fragrant, add chicken breast, stir until cook, add curry powder, and stir thoroughly

3. Divide about 1/4 cup coconut cream (top portion of a can) in a small bowl. Add coconut milk about 1/4 cup at a time in curry paste, stir constantly until chicken breast is cooked, then add the rest of coconut milk.
Preparation for curry sauce: Add coconut milk about 1/4 cup at a time, stir constantly, then add the rest of coconut milk

4. Let the mixture simmer about 10 minutes, add water, season with thin soy sauce (or fish sauce), and sugar. Bring the mixture to boil and remove from heat.
Preparation for curry sauce: Let the mixture simmer for 10 minutes, add water, season, bring to boil and remove from heat

Preparation for side serving
1. Peel shallot, wash dirt, and cut into small dices. For pickled mustard, rinse, and slice into small pieces
Preparation for side serving: Peel shallot, wash dirt, and cut into small dices. For pickled mustard, rinse, and slice into small pieces

2. Pour 3 cups water in a pot, bring to boil on high heat, then add pickled mustard, and let it boil about 10 minutes. Drain, rinse in cold water, place in a bowl, add about 1 Tbsp white vinegar, and mix thoroughly.
Preparation for side serving: Boil water, add pickled mustard, boil for 10 minutes, drain, rinse in cold water, add 1 Tbsp white vinegar and mix thoroughly

3. Pour 5 cups water in a pot, bring to boil on high heat, separate egg noodle loosely then add into boiled water, and boil until the noodles cook. Drain and rinse in cold water. Then add about 2 Tbsp vegetable oil, and mix thoroughly so they don't stick together.
Preparation for side serving: Boil water, separate egg noodle loosely then add into boiled water until cook. Drain and rinse in cold water. Then add about 2 Tbsp vegetable oil, and mix thoroughly

4. Heat oil about 3 Tbsp in a wok on medium heat. When oil is hot, add 1 Tbsp grounded red chillies, and fry about 1 minute. Remove from heat and set aside.
Preparation for side serving: Heat oil, add 1 Tbsp grounded red chillies, and fry about 1 minute. Remove from heat and set aside

5. Heat oil about 1/2 cup in a wok on medium-high heat. When oil is hot, add about 1/2 ball of loosely egg noodles, and deep-fry until golden brown and crisp. Remove from heat and drain on paper towel.
Preparation for side serving: Heat oil, add about 1/2 ball of loosely egg noodles, and deep-fry until golden brown and crisp. Remove from heat and drain on paper towel

6. Heat divided coconut cream in a microwave about 1 minute. Wash cilantro, pat dry, and cut only leaves for sprinkle.
Preparation for side serving: Heat divided coconut cream in a microwave about 1 minute. Wash cilantro, pat dry, and cut only leaves for sprinkle

Serving
Put the egg noodles in a bowl, pour curry sauce, add sliced pickled mustard and diced shallots, top with crispy egg noodles, cilantro leaves, and coconut cream. Serve hot with a piece of lime and oiled chillies.

Put the egg noodles in a bowl, pour curry sauce, add sliced pickled mustard and diced shallots, top with crispy egg noodles, cilantro leaves, and coconut cream, then serve hot

 

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