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Khao Soi Gai (Northern Thai Coconut-Curry With Chicken)

Name: Khao Soi Gai (Northern Thai Coconut-Curry With Chicken)
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1.5 - 2lbs Boneless, Skinless Chicken Thighs; 2 Shallots, diced; 2 tsp of minced garlic (about 3-4 cloves); 3 Tbsp Red Curry Paste; 1 Tbsp Chili Powder (can be adjusted according to desired spice level); 1 Tbsp Fish Sauce; 1 Tbsp Soy Sauce; 2-3 Tbsp Palm Sugar (or Brown Sugar); 4 tsp freshly grated ginger (or 2 Tbsp Ginger Paste); 1 Stalk Lemongrass, bruised and chopped into 1-2in pieces; 3 cups Chicken Stock; 1 (13.5-ounce) can Full-Fat Coconut Milk; 1 (12-14oz) jar Roasted Red Peppers; 2-3 Tbps Olive/Canola Oil; Salt & Pepper (to taste); 3-4 servings of egg noodles (Chow-Mein, Lo-Mein, Ramen); Lime Juice (to taste, recommend fresh-squeezed); Cilantro Leaves (to taste); Bean Sprouts (to taste); Chili Oil (to taste)

By Tasty40 min4 servings

This classic Northern Thai dish features tender chicken simmered in a rich and creamy coconut curry sauce, served over a bed of egg noodles and garnished with crispy noodles, fresh lime wedges, and herbs.

Instructions

1
First, puree coconut milk and roasted red peppers in blender
2
Cut chicken thighs into small (about 1in) chunks and season with salt and pepper. On high-heat, brown chicken in a pan without cooking all the way through.
3
In a separate large stockpot, heat olive/canola oil over medium heat. Add diced shallots and cook until tender (about 3 minutes) About halfway through cooking the shallots, add in the garlic. Stir in red-curry paste, ginger, and chili powder and cook for about 1 minute.
4
Stir in chicken stock and coconut milk/red-pepper puree. Be sure to scrape up any fond (browned bits) from the bottom of the pot.
5
Stir in fish sauce, soy sauce, lime juice, lemongrass, and brown sugar.
6
After stock has reduced for 5 minutes, add browned chicken.
7
Cook noodles in a separate pot/saucepan according to package instructions.
8
Serve chicken stock soup immediately with noodles; garnish with shallots (julienned or crispy), bean sprouts, cilantro, chili oil, and lime juice (if desired).