Northern Thai Noodles in Curry Sauce

Ingredients

1 kg Chicken Thighs
25 Coils egg noodles
¼ Cup light Soy Sauce
½ Tbsp Salt
2 tbsp Dark Soy Sauce
1 kg Shredded Coconut
10 Cups Fresh Water

PICKLED VEGETABLES:

500 G. Pickled Cabbages
500 G. Shallots
2 Cups Vinegar
2 Tbsp Sugar
1 Tbsp Salt
4 Tbsp Chili Powder, fried in oil

CHILI PASTE:

3 Dry-fried Cha Ko (Black Cardamom), remove shells
1 Tbsp Finely sliced ginger, dry fried
2 dry-fried chilies
1 Tbsp Coriander seeds-dry-fried
9 Dry-fried shallots
1 Tbsp Dry-fried
Turmeric

Additional Information

Serving Size: 4

Instructions

Pound all chili paste ingredients together until fine.
Cut chicken into bite sized pieces. Squeeze coconut with 1 ½ cups of water, making 3 cups of thick coconut cream and 7 cups of thin coconut milk.
Heat thin coconut milk, salt and chicken to boil.
Place ½ cup of thick coconut milk into pan and heat over medium heat. Add chili paste mixture and transfer to chicken pot. Simmer until chicken is very tender. Add the rest of coconut cream.
Season to taste with light soy sauce and dark soy sauce.
Boil 23 coils of noodles until soft. Deep fry another 2 coils in oil until it’s golden brown and crispy. Set aside for garnish.
Clean pickled cabbage and coarsely chop, peel shallot and coarsely chop.
Mix vinegar, salt and sugar. Bring to boil, pour over pickled cabbage and sliced shallots. Keep at least 2 hours of overnight before use.
Before serving, place soft noodles on serving plate, top with curry and sprinkle with crispy noodles. Garnish with pickled cabbage, shallots and fried chili powder.

Note

Thai Name: Khao Soi Gai