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Khao soi (Fried thai noodles with red curry)

Chiang Mai, a major city in northern Thailand whose name means “the new city”, is a multi-cultural city that has seen many different influences over its history. All these influences are reflected in a popular dish, practically served at breakfast or lunch by street vendors and some Thai food stands: the Khao Soi Gai. This dish is not seen frequently at restaurants where the tourists and westerners go to, it is a very specialized thai dish…

Ingredients (for four guests):

* 1 lb. Thai Bami Noodles
* 1 bunch cilantro
* 2 limes
* 1 lb. chicken breast(s)
* 3 tablespoons peanut oil
* 3 cloves of garlic
* 2 tablespoons red thai curry paste
* 2 cups coconut milk
* 1 cube of dry chicken stock
* 4 tablespoons Thai fish sauce (Nuoc Mam sauce)


1) Cook the Bami noodles al dente in plenty of salted water for approx. 5 min, then put in a strainer and rinse; drain. Coarsely chop the cilantro, cut the lemons into quarters and remove their seeds. Cut chicken breasts in halves lengthwise then cut into cubes.

2) Fry half the Bami noodles in a deep fryer until crisp, we will use these as garnish in the end. Reserve the other half.

3) Heat oil in a wok or large skillet. Mix in the curry paste, let it fry briefly, then press in the garlic. Pour the coconut milk in and mix.

4) Add the bouillon cube and the Nuoc Mam fish sauce, stir well and bring to boil. Put the diced chicken in and simmer for approx. 4 minutes until they are cooked. Add the boiled noodles. Squeeze one limes in and season with more fish sauce if you wish.

Divide the Khao Soy in 4 bowls; garnish each one with remaining lemon quarters, then put the crisp fried noodles on top and finally sprinkle the chopped cilantro over.