Khao Soi Gai Northern Thai Coconut Curry With Chicken Recipe By Tasty

Steps:

• First, puree coconut milk and roasted red peppers in blender
• 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.
• 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.
• 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.
• Stir in fish sauce, soy sauce, lime juice, lemongrass, and brown sugar.
• After stock has reduced for 5 minutes, add browned chicken.
• Cook noodles in a separate pot/saucepan according to package instructions.
• Serve chicken stock soup immediately with noodles; garnish with shallots (julienned or crispy), bean sprouts, cilantro, chili oil, and lime juice (if desired).

Steps:

• Make the curry paste: Bring 1/4 cup of water to a boil in a small saucepan. Add the dried chiles and makrut lime leaves (if using) to a small bowl; pour the boiling water on top and let steep for 10 minutes.
• While the mixture steeps, separate the cilantro leaves from the stems; set leaves and any tender stems aside for garnish. Roughly chop cilantro stems and add to a small food processor (or the bowl of a large mortar and pestle) along with the shallots, turmeric, lemongrass, ginger, garlic, curry powder, shrimp paste (if using) and lime zest.
• Add the soaked chile mixture (including its liquid) and process (or crush with a pestle) until curry paste is smooth, scraping down sides of bowl as needed, about 10 minutes for either method. Curry paste can be made up to 2 weeks ahead; store in a covered container in the refrigerator.
• Prepare the fried noodles: In a medium (2-quart) saucepan, bring 3 cups neutral oil to 325 degrees over medium-high heat. Add 4 ounces noodles and fry, flipping once or twice, until light brown, 30 to 60 seconds. Using a slotted spoon, transfer noodles to a paper towel-lined plate; set aside until ready to serve. Cool, strain and store remaining oil in a covered jar for another use.
• Heat a large Dutch oven or pot over medium. Add about 1/4 cup coconut cream, scraped from the top of one of the cans of coconut milk, to the pot and let it melt, about 10 seconds. Add at least half of the curry paste - or more, for a more pungent khao soi - and stir until deeply fragrant, about 30 seconds. Add 1 1/2 cups chicken broth and the remaining coconut milk, and increase heat to medium-high. Bring mixture just to a low boil, about 3 minutes.
• Use 1 tablespoon salt to season drumsticks, then add them to the boiling curry mixture. Cover, and let simmer until chicken is cooked through, 20 to 30 minutes. Uncover, lower heat, and add remaining 1/2 cup chicken stock along with 1 cup water. (It should be more like soup than stew.) Season to taste with fish sauce, sugar and salt. Turn heat to very low, and cover to keep warm.
• Meanwhile, bring 4 quarts water to a boil in a large pot. Add 2 teaspoons salt and remaining 12 ounces noodles. Cook until al dente. Drain and portion into four bowls. Add 2 drumsticks to each bowl, and about 2 cups curry broth. Garnish with fried noodles, pickled mustard greens, sliced shallots, chile paste or oil, reserved cilantro leaves and lime wedges. Serve immediately.

Steps:

• Place a large, heavy-bottomed casserole over medium heat. Add 2 tablespoons of the oil, red curry paste, curry powder, turmeric and, if you choose, cardamom. Cook for a few minutes, stirring vigorously, until the curry paste is fragrant. Be careful it doesn't burn. Add 1 cup of the coconut milk and bring to a boil. Boil for a few minutes, stirring well, until red oil separates from the coconut mixture. Add 1 more cup of the coconut milk, return to a boil, and again boil until the oil separates.
• Add the chicken pieces, 1 cup chicken stock and remaining 1 cup coconut milk. If the mixture is very thick, add additional chicken stock or water as needed. Bring back to a boil, then reduce to a simmer. Add the sugar and fish sauce. Cover and simmer until the chicken is tender, about 45 minutes. Season to taste with fish sauce; the flavor should be salty and spicy with an aftertaste of sweetness. (It should be a bit saltier than you wish for the final dish, as the addition of other ingredients at serving time will dilute the seasoning.)
• Place a large saucepan over medium-high heat, and add the remaining vegetable oil. Place 1 cup of the noodles in a bowl and separate the strands. When the oil is shimmering, add the noodles a few strands at a time. Fry them, turning once, until crisp and golden. Remove from heat and set aside. Add the dried chilies to the pan and fry for a few seconds until they puff up; set aside.
• Bring a large pot of water to a boil. Rinse the remaining noodles in cold water, and add to the boiling water. Cook until barely tender, 2 to 3 minutes, stirring well to prevent sticking. Drain well.
• To serve, divide the noodles among 4 bowls, and top with chicken curry. Garnish with shallots, mustard greens, fried noodles and lime wedges. Add fried chilies to taste, for extra heat. Sprinkle with cilantro, and serve.