Chiang Mai Curry Noodles with Chicken

Featured on Amuse Bouche the blog for Where Women Cook.



Tonight was an unplanned noodle night. That's not an unusual occurrence when my family gathers, but having to alter at least one of the recipes to please the tastes of a three year old is something I haven't done in a very long time. I was given very specific instructions. He wanted fat noodles with chicken and yellow gravy and he agreed to be my official taster. We added and subtracted things from a Thai recipe called kao soi and came up with a curry noodle dish that he actually enjoyed. Half the fun, of course, was slurping slippery noodles, but he ate some chicken and had a few vegetables and shared his dish with others at the table. What I hadn't counted on was that those who are no longer three would also enjoy it. Who knew? While the noodles only resemble a dish in the Thai or Asian cooking repertoire they are a wonderful introduction to the food of the region. The rice noodles and vegetables I added to the recipe are atypical, but crispy noodle nests always top the dish when it is served in Thailand. I make my mine by reserving a small portion of cooked egg noodles and deep frying them. This is extremely easy to make and all the ingredients can be found in a good sized supermarket. I've cut way back on the curry paste and powder that give this recipe its heat. I'm including the authentic amounts in parenthesis for those of you who want to sample the real deal. This is a great family recipe and I hope that those of you with adventurous souls will give it a try. Here's the recipe.

Chiang Mai Curry Noodles with Chicken



Ingredients:

2 tablespoons vegetable oil

1 tablespoon minced garlic

2 teaspoons red curry paste (2 tablespoons)

1-1/2 pounds boneless chicken, cut into chunks

1 large carrot, cut into fine julienne strips

1 small red pepper, cut into fine julienne strips

1 medium onion, halved lengthwise and thinly sliced

1 (14-oz.) can coconut milk

1-3/4 cups chicken stock

1 teaspoon ground turmeric (2teaspoons turmeric or curry Powder)

2 tablespoons dark soy sauce

1 teaspoon sugar

2 tablespoons freshly squeezed lime juice

.

1/2 pound dried Chinese-style egg noodles or wide rice noodles

1/3 cup coarsely chopped shallots

1/3 cup coarsely chopped fresh cilantro

1/3 cup thinly sliced green onion

Directions:

1) In a medium sauce pan set over medium heat, warm the oil until it begins to ripple, and then add garlic. Cook for about a minute and add red curry paste, stirring it to soften it, about a minute. Add chicken and cook for about a minute, tossing to combine it with the curry paste. Remove chicken from pan and add carrot, red pepper and onions. Stir over medium-high heat until softened. Return chicken to pan. Add coconut milk, chicken stock, turmeric, soy sauce, and sugar, and stir well. Bring to a slow boil, and lower heat to bring it down to a simmer. Cook for about 8 minutes, until flavors have begun to meld. Stir in the lime juice, remove from heat, and cover to keep warm.

2) Cook the noodles per package instructions. Drain, rinse in a colander under cold water, drain again, and divide noodles among serving bowls. Ladle on hot curry, and sprinkle each serving with shallots, cilantro, and green onions. Serve immediately. Yield: 4 servings.

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