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Curry Noodles With Chicken

Extract from Simple Thai Food • By Leela Punyaratabandhu • Published by Ten Speed Press


$ $ $ $ $
• • • • •

(kuai-tiao kaeng sai kai)
Serves 4
This is a quick version of my favorite Muslim-style curry noodles, a common dish in food shops specializing in Thai Muslim food. With boneless chicken, it can be done in less than a
half hour.

Posted by PG UK from London, United Kingdom • Published See PG UK's 39 projects » © 2023 Leela Punyaratabandhu / Ten Speed Press · Reproduced with permission.
  • Step 1

    Cut the chicken against the grain and on the diagonal into thin, bite-size pieces. Cover and refrigerate until needed.

  • Step 2

    In a 1-gallon saucepan, combine the vegetable oil, coconut cream, and curry pastes, and stir over medium-high heat until fragrant, about 2 minutes. Add the chicken and stir for about 1 minute, until the chicken is coated with the curry paste. Add the sugar,
    fish sauce, coconut milk, and stock, stir well, and bring to a very gentle boil. When the chicken is cooked through, after 3 to 4 minutes, stir in the tofu and curry powder, mixing well to distribute the curry powder evenly. Turn down the heat to the lowest
    setting; keep the curry warm.

  • Step 3

    Have ready 4 large individual serving bowls. Half fill another 1-gallon saucepan with water and bring to a boil. Add the bean sprouts, stir, and then immediately fish the bean sprouts out of the water with a wire-mesh skimmer, shaking off the excess
    water. Divide the bean sprouts evenly among the bowls. While the water is still boiling, add the dried noodles, stir to submerge, and cook until they have softened through, about 15 minutes. Taste a strand to make sure they are ready. Drain the cooked noodles through a large colander placed in the sink and rinse off all starchy
    liquid that clings to them with running hot tap water. Shake off the water. Divide the noodles evenly among the bowls.

  • Step 4

    Immediately ladle the curry over the noodles, dividing it evenly. Sprinkle each serving with an equal amount of the radish, fried shallots, cilantro, and peanuts. Top each serving with an egg half. Serve immediately with the limes, fish sauce, sugar, and red
    chile powder for adding as desired.

  • Step 5

    Fried Shallots and Fried Shallot Oil
    (hom jiao lae nam man hom jiao)

    Fried shallots are used as an accent ingredient in a few Thai dishes. You can make them in advance to cut down on cooking time. The key in achieving evenly browned and thoroughly
    fried shallots that also stay crispy throughout their storage life is to start out with everything—including the skillet—at room temperature. The oil can be used in any of the recipes in this book that call for both shallots and vegetable oil; it can also be used to fry eggs to give them extra flavor.

    Makes 1⁄2 cup fried shallots and 3⁄4 cup shallot oil
    4 shallots, about 1 ounce each, thinly sliced lengthwise
    3⁄4 cup vegetable oil

    Set a small fine-mesh strainer on top of a heatproof bowl and place both close to the stove. In a cold 6- or 8-inch skillet, combine the shallots and the oil and heat over medium heat. Stir the shallots around with a spatula to separate them. Cook, stirring occasionally, until the oil becomes hot and starts sizzling, about 5 minutes. Turn down the heat to medium-low and continue to cook, stirring occasionally as the shallots around the edges of the pan tend to cook faster than those in the middle. After 5 minutes, the shallots should be the color of honey (if not, turn the heat down to low and
    continue to cook for 1 to 2 minutes longer). Immediately remove the skillet from the heat and pour the contents through the prepared strainer. Let both the crispy shallots and the oil cool completely before storing them in 2 separate airtight containers at
    room temperature. The crispy shallots keep for 3 weeks and the oil keeps for 2 months.

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