Khao Soy Kai (Chicken Curry Noodle with Pickled Lettuce)

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Khao Soy Kai is influenced by Burmese. It has strong taste and provides high energy as well as keeping body temperature in normal. So the dish is suitable for the North which is colder than the others.


Nutrition

Coconut milk is a main ingredient of the Khao Soy. So the dish has high in carbohydrate and fat. Moreover, it contains protein, iron and calcium from chicken, Dietary fiber from vegetables.

Ingredient

1 kg. chicken drumsticks
½ kg. Khao Soy noodles
1 cup vegetable oil
3 cups coconut milk
3 tbsp. water

Ingredients for curry paste
10 each dried chilies
10 each garlic cloves
10 each red shallots
1 each sliced kaffir lime zest
5 each sliced finger roots
2 each turmeric, 2-inch pieces
2 tbsp. sliced lemongrass
2 tbsp. palm sugar
3 tbsp. shrimp paste
1 tbsp. curry powder

Side dish : stir-fry chilies with oyster sauce, sliced shallot, sliced pickled mustard, sliced spring onion and coriander leaves and limes


How-to

1. Pound the ingredients for the curry paste until well blended.
2. Dissolve the curry paste in the water.
3. Boil a cup of coconut milk and add the curry paste until it is aromatic.
4. Add the drumsticks and the curry powder liquid. Stir until mixed. Add the palm sugar and the remaining coconut milk. Simmer until the chicken becomes tender.
5. Heat the oil in a wok over medium heat, deep-fry the Khao Soy noodles (100 grams) until they turn brown.
6. Blanch the remaining Khao Soy noodles for a minute, soak in cold water and then drain.
7. Put the blanched noodles in a bowl, and pour the curry on the noodles. Serve with the side dish.