KHAO SOI GAI (NORTHERN THAI COCONUT-CURRY WITH CHICKEN) RECIPE BY TASTY

Khao Soi Gai (Northern Thai Coconut-Curry With Chicken) Recipe by Tasty image

Provided by Ben Dohm

Categories Lunch

Yield 4 servings

Number Of Ingredients 21

2 lb boneless skinless chicken thighs
2 shallots, diced
2 teaspoons garlic, minced
3 tablespoons red curry paste
1 tablespoon chili powder, (can be adjusted according to desired spice level)
1 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoons palm sugar, (or Brown Sugar)
4 teaspoons freshly grated ginger, (or 2 Tbsp Ginger Paste)
1 stalk lemongrass, bruised and chopped into 1-2in pieces
3 cups chicken stock
1 can full fat coconut milk
1 jar roasted red pepper
2 tablespoons olive oil
salt and pepper, to taste
3 servings egg noodle, (Chow-Mein, Lo-Mein, Ramen)
1 shallot, julienned or crispy
lime juice, (to taste, recommend fresh-squeezed)
fresh cilantro leaf, to taste
bean sprout, to taste
chili oil, to taste

Steps:

First, puree coconut milk and roasted red peppers in blender
Cut chicken thighs into small (about 1in) chunks and season with salt and pepper. On high-heat, brown chicken in a pan without cooking all the way through.
In a separate large stockpot, heat olive/canola oil over medium heat. Add diced shallots and cook until tender (about 3 minutes) About halfway through cooking the shallots, add in the garlic. Stir in red-curry paste, ginger, and chili powder and cook for about 1 minute.
Stir in chicken stock and coconut milk/red-pepper puree. Be sure to scrape up any fond (browned bits) from the bottom of the pot.
Stir in fish sauce, soy sauce, lime juice, lemongrass, and brown sugar.
After stock has reduced for 5 minutes, add browned chicken.
Cook noodles in a separate pot/saucepan according to package instructions.
Serve chicken stock soup immediately with noodles; garnish with shallots (julienned or crispy), bean sprouts, cilantro, chili oil, and lime juice (if desired).