Chiang Mai Curry Noodles
Ingredients:
Marinade:
Curry Soup Base:
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4 tbsp |
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1 tsp |
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1 tsp |
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750ml |
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250ml |
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50g |
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1 tbsp |
Cooking steps:
- Marinate the chicken mallet for 1 hour.
- Heat a little oil in a cast iron pan over medium-low heat, fry the chicken mallet until fragrant, until golden brown, take out.
- Sauté the curry paste, curry powder and turmeric powder in the original pot over low heat until fragrant, pour in coconut milk and water little by little and bring to a boil.
- Put the fried chicken mallet into the curry, season with coconut sugar and fish sauce, and simmer until the chicken mallet is fully cooked, set aside.
- Heat half a pan of oil in a cast iron pan, heat over medium heat, whip up 100 grams of noodles, and fry them crisply over medium and low heat.
- Put half a pot of water in a cast iron pot, bring to a boil, add the noodles, and divide them into 2 portions after they are cooked, and put them in a bowl. Drizzle with curry soup base and chicken mallet; top with crispy noodles, coriander, and serve with scallions, sauerkraut and lime.