KHAO SOI (NORTHERN CHICKEN CURRY NOODLES)

Khao Soi (Northern Chicken Curry Noodles) image

Provided by Christine Muhlke

Time 1h

Yield serves 4

Number Of Ingredients 16

Ingredients

3 to 4 cups plus 2 tablespoons vegetable oil
2 1/2 tablespoons red curry paste
1 teaspoon curry powder
1/2 teaspoon turmeric powder
2 large brown cardamom, finely ground (optional)
3 cups coconut milk
1 (3- to 4-pound) chicken, cut into 6 pieces
1 1/2 to 2 cups chicken stock or water
1 teaspoon sugar
2 tablespoons fish sauce, and more to taste
6 to 7 loosely packed cups spaghetti-size fresh Chinese egg noodles
6 dried thin red chilies
2 shallots, thinly sliced
12 to 1 cup rinsed and thinly sliced Chinese pickled mustard greens
1 lime, cut into wedges
Handful cilantro, chopped

Steps:

Place a large, heavy-bottomed casserole over medium heat. Add 2 tablespoons of the oil, red curry paste, curry powder, turmeric and, if you choose, cardamom. Cook for a few minutes, stirring vigorously, until the curry paste is fragrant. Be careful it doesn't burn. Add 1 cup of the coconut milk and bring to a boil. Boil for a few minutes, stirring well, until red oil separates from the coconut mixture. Add 1 more cup of the coconut milk, return to a boil, and again boil until the oil separates.
Add the chicken pieces, 1 cup chicken stock and remaining 1 cup coconut milk. If the mixture is very thick, add additional chicken stock or water as needed. Bring back to a boil, then reduce to a simmer. Add the sugar and fish sauce. Cover and simmer until the chicken is tender, about 45 minutes. Season to taste with fish sauce; the flavor should be salty and spicy with an aftertaste of sweetness. (It should be a bit saltier than you wish for the final dish, as the addition of other ingredients at serving time will dilute the seasoning.)
Place a large saucepan over medium-high heat, and add the remaining vegetable oil. Place 1 cup of the noodles in a bowl and separate the strands. When the oil is shimmering, add the noodles a few strands at a time. Fry them, turning once, until crisp and golden. Remove from heat and set aside. Add the dried chilies to the pan and fry for a few seconds until they puff up; set aside.
Bring a large pot of water to a boil. Rinse the remaining noodles in cold water, and add to the boiling water. Cook until barely tender, 2 to 3 minutes, stirring well to prevent sticking. Drain well.
To serve, divide the noodles among 4 bowls, and top with chicken curry. Garnish with shallots, mustard greens, fried noodles and lime wedges. Add fried chilies to taste, for extra heat. Sprinkle with cilantro, and serve.