Khao Soi

Khao Soi
Serves 4-6

1.75 lbs chicken thigh, cubed
1 pack Chinese pickled mustard greens (roughly chopped)
1 can of coconut milk
1 can chicken stock
3 tablespoons Thai red curry paste
3-4 heaping tablespoons curry powder
1/2 heaping tablespoon turmeric
5-10 dried red chiles
1 tablespoon Coriander
1 inch ginger, minced
3 smashed garlic cloves
4-8oz greens like kale, chopped
8oz brean sprouts
4 Shallots (thinly sliced)
Cilantro
2 Tbs Fish sauce
1 Tbs Sugar
Lime juice
1 lbs chinese egg noodles
Chinese hot chili oil

First, cook the noodles until just underdone a bit.

In a pot, add some oil and sauté the garlic cloves, 3 chopped shallots, and
dried chiles until fragrant over medium heat. Add red curry paste and using a
spatula, really break apart the paste so that it’s smooth. Then add the curry
powder, turmeric and mashed coriander seeds and stir everything together to
form the base for khao soi curry. Stir for about 3-4 minutes to bring out the
flavors.

Add the chicken and sauté for another 3-4 minutes and lather up all the chicken
with as much of the paste as possible.

Add 1 full can of coconut milk and stir well, plus 1 cup chicken stock. Add
fish sauce, sugar. Let the curry boil over low-medium heat for about 20-30
minutes to really marry the flavors. Add greens in the middle, if using.

Garnish with friend shallot slices, cilantro, Chinese pickled mustard greens
and and Chinese hot chili oil on the side.