Chiang Mai curried noodles (Khao soi gai) - Good Food Middle East
This creamy curry from northern Thailand, with coconut milk and juicy chicken thighs, is topped with pickled shallots and crispy noodles.
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Ingredients
- 400ml vegetable oil, plus 1 tbsp
- 4 tbsp Thai red or yellow curry paste
- 2 tsp mild curry powder
- 1 tsp red chilli flakes
- 400ml can coconut milk
- 150ml coconut cream
- 200ml vegetable or chicken stock
- 2 tbsp fish sauce
- juice 2 limes
- 500g skinless boneless chicken thighs
- 300g Chinese dried egg noodles (medium or thin)
- 1 long red chilli (deseeded if you don't like it too hot), sliced
- 3 small shallots, cut into quarters
- 150ml rice wine vinegar
- small pack coriander, roughly chopped
- 100g beansprouts, trimmed
- 3 chopped spring onions
- chilli oil
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