Chiang Mai Noodles
This is our household standby. I am sure it is far from 'traditional' but it certainly is yummy. I happen to like one dish meals but you could serve it as a strictly chicken dish with a veg on the side just as you could serve it over plain rice in lieu of rice noodles. Enjoy!"Boatgirl, I am giving you a medal! This was fantastic. I loved the spicy and creamy tastes together... I didn't have leeks, unfortunately, so I used some scallion bottoms (white part) and added about a cup of snow peas instead. Everything else was 'as written'. Oh, I also went with a little more sambol olek because we are chiliheads. Boyfriend loved it too and we are definitely putting this into the dinner rotation!" - LadyIchor
Yield: 4 Ready in 1 hours, 20 minutes
97 people trying soon
|2 tbspveg. oil|
|4 chicken thighs; skinned, de-boned and cut up|
|2 tbspThai red curry paste|
|1 tspginger; (bottled or fresh...optional)|
|1/2 tspsambol olek; (if you want to spice it up)|
|1 cloveGarlic; minced|
|1 mediumOnion; diced|
|8 slicesleek; quartered|
|1 cancoconut milk; seperated (do not shake)|
|1/2 cupchicken broth|
|1 tbspcurry powder or ground turmeric|
|2 tbspTamari or dark soy sauce|
|1 tbspbrown sugar|
|1 lemon; juiced|
|1 tbspfish sauce; (optional)|
|1 dashfresh ground black pepper|
|1/2 crown of broccoli; chopped|
|3 mediumcarrots; coarsly chopped|
|1 red pepper; de-seeded and coarsly chopped|
|1 pkgRice noodles|
|1 Lime; sliced|
|2 green onion; sliced|
|1/2 cupfresh cilantro; chopped|
|5 clovesgarlic; sliced and fried (absolute must!)|
|Bragg or light soy sauce; (or dark if that’s all you have)|
Chiang Mai Noodles Preparation
Heat the oil in a wok or large saucepan on medium-high heat. Add the chicken and brown, when almost cooked through, add the curry paste and mash it all around with a wooden spoon . Add the onion, leek and garlic (ginger and sambol if you are using it – bear in mind the sambol gets hotter as it cooks so you don’t need a whole lot).
When your onions are softened add the creamy top of the separated coconut milk, stir and let the mixture become quite bubbly, add the watery part of the coconut milk.
Add the chicken broth, you can always add more if you want the dish more soup-like. Add curry powder, soy sauce, sugar, lemon juice and fish sauce (if using). Flavour with pepper, corriander a pinch of salt (and whatever other spice you want to throw in). At this point I usually taste it and see if I want to add any more curry paste or powder...or anything else. Reduce heat to simmer, add broccoli and carrots and stir, throw the cover on.
At this point I start the water to cook the noodles and fry the garlic garnish until golden brown on each side.
Add the red pepper to the curry dish. Cook the noodles according to package (8 minutes or so). After rinsing the noodles I like to toss them with a dash of oil (olive or whatever) to keep them from sticking horribly.
Some type of bowl is usually best for serving otherwise it can get extraordinarily messy. Divide noodles into individual serving bowls then ladle yummy Chiang Mai over top. Let everyone garnish as to their desires.
Link to another BigOven recipe
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