by Felicia - Khao Soi
Another Thai dish so I can channel my vacation during my #isolation. Khao Soi is a noodle curry dish native to Northern Thailand. I didn’t plan on visiting Chiang Mai and Pai originally but thankfully I did because I never saw this dish on any other menus in the country. On the Revival menu I’d call this dish…
K-OS-OI
KHAO SOI
Fresh turmeric is the star of this curry base. When fresh turmeric resembles ginger root but smaller. It will dye your fingers, your cutting board and anything else it likes a bright orange, don’t underestimate the staining power of turmeric! But it’s worth it.
Use whatever vegetables you like, I am opting for carrot and zucchini today. You can find pickled mustard greens in the international aisle at most grocery stores. I have even seen them at Walmart. I have made this rather mild for my family's taste buds. Add additional Thai chilis if you can handle the heat!
FEEDS 4 PEOPLE
TOOLS NEEDED:
Wok/ Pan x 2. Pot for boiling noodles, knives, can opener and cutting board.
INGREDIENTS
for the curry paste:
Turmeric - 3 cm piece
Ginger - 3 cm piece
Lemongrass - 1 stalk
Red Onion - ½ large onion
Garlic - 3 cloves
Lime Leaves - 2
Thai Chile Pepper - 1
Cumin Seeds - 1 tbsp
Coriander Seeds - 1 tbsp
Cilantro Stems - about 10
Shrimp Paste - 1 tbsp
DIRECTIONS
for the curry paste:
Heat up your wok on high and throw in all but the shrimp paste and cilantro stems.
Get a nice sear on all your ingredients tossing them frequently to encourage even charring.
Cool and transfer to your food processor or mortar and pestle.
Add the shrimp paste, the cilantro stems and enough water to get the paste going, a couple of tablespoons of water should do.
INGREDIENTS
for the curry:
Chicken or Pork, - 1 kg
Coconut Milk - 2 cans
Carrots - 2 medium
Zucchini - 1 medium
Palm Sugar or Brown Sugar - 1 tbsp
Salt - to taste
Chinese Egg Noodles - 500 g
Pickled Mustard Greens - ½ cup
Green onions or Red onion - ½ cup
DIRECTIONS
for the curry:
Dice your meat and vegetables into cubed sized pieces
Saute the paste for a few minutes, stirring frequently until aromatic.
Add your diced meat and vegetables as well as the coconut milk and sugar
Simmer until meat temps at 165 degrees Fahrenheit and the vegetables are tender. Approximately 10 - 12 mins.
In the meantime cook your eggs noodles in boiling water according to the package directions until just barely done. Strain. Remove ¼ portion of the noodles and set aside.
Heat some oil in a frying pan or walk. About 2 - 3 cm of oil deep. Toss the ¼ portion of noodles you set aside in the oil to fry in small batches. Tossing/ stirring constantly until noodles are crispy. About 2 mins per batch. Be sure to only work noodles in small portions or the will stick together. Drain fried noodles on paper towels
Assemble your meal. Noodles in the bowl, topped with curry sauce. Garnished with pickled mustard greens, crispy noodles and thinly sliced red or green onions.
USUALLY THE NAMES OF OUR RECIPES ARE INSPIRED BY A SONG, TODAYS RECIPE’S NAME-PUN IS INSPIRED BY AN AMAZING CANADIAN ARTIST…
k-os
IN THIS INCREASINGLY SOMBER TIME IT’S IMPORTANT TO REMEMBER,
MUSIC IS POWER.