Curry Chicken and Noodles (Khao Soi)

Hi, I'm back, sorry I haven't been around much to keep up on my posting.

Yesterday was cold and rainy and I was helping my parents pack their car to go back to Michigan. They stayed out on Siesta Key, just minutes from my house. My sister and her daughter left on Friday. I finally got a photo of my younger sister and myself.

When I was going through my photos from their visit when posting for my other blog, I noticed I had photos of everyone but sis. So the last evening they were here they got to see a sunset and take more photos. It was clear out, but brisk.

Now that everyone is gone from the area, I can pay attention to my blogs, and cooking again! Like I said it was a bleak morning, and after it cleared it was still cold out, it might of just reach 60 degrees today. We usually just get that for short periods of time then back to our normal temperatures. It just gets to your bones, burrr...

I haven't been out grocery shopping much so and didn't feel like making a special trip so I used what I had. We needed this nice comforting dish for dinner. I checked out several recipes for Khao Soi and threw one together with what I had and liked. I really didn't measure, but I'll put some measurements down for those of you who need it.

This dish is a Burmese-influenced dish served in northern Thailand and usually served with crispy fried noodles on top. I skipped that part this time. It is also garnished, with cilantro, lime, shallots and pickled cabbage or other pickles. I only had pickled daikon radish....it worked.

This was a quick and easy dish, but can be involved if you make your own red curry paste.

Ingredients:

8 oz noodles

1 cup chicken cut up bite size

2 cups coconut milk (unsweetened)

1 1/2 cups chicken broth

1 T shallots chopped

1 T red curry paste (I used store bought premade)

2 garlic cloves finely chopped

1 T curry powder ( I used madras because I have a good one I like to use)

1/2 tsp turmeric

1/2 tsp coriander seeds (ground)

1/2 tsp cardamon (ground)

fish sauce to taste

pinch of palm sugar (I didn't use this but a lot of recipes called for a little sugar)

lime juice (often served with the lime you can squeeze in yourself)

I had some chicken tenders so I used them, cooking them a little with a little oil in a pan, then with the shallots, garlic, and red curry paste, stirring for about 1 minute. Add the coriander, turmeric, and cardamon.

When I transferred it to a larger pan I did cut the chicken up. Then add the coconut milk, broth and fish sauce. I had some pulled pork leftover from the day before I added some of that as well, some recipes called for pork.

Simmer gently, you don't want to cook the coconut milk too hard. About 10-15 minutes, and the chicken is cooked through. Add the noodles. It seem you can use any noodles that you like for this. Most call for flat or round egg noodles, but I've seen some with rice noodles, spaghetti, and many others. I used udon noodles that I had on hand. I didn't fry the noodles because I ended up cooking the noodle right in the pot after I added the broth, since they only take 5 minutes to cook.

Next time I'll take the time to reserve some of the noodles to fry and add to the top before serving.

I apologize for the poor photos, I really didn't take the time to make it pretty. It was a quick easy meal and everyone really liked it. I didn't make a huge pot because my small family never seems to finish pots of soup. Maranda even had seconds and I didn't have any leftovers this time. It was perfect for a chilly night!