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Recipe: Curry Noodles From Four Seasons Chiang Mai

November 15, 2012
Thai curry noodle dish, Chiang Mai
This chicken and noodle dish covers all the taste sensations: sweet, salty, sour, bitter and spicy.
Photography Rachelle Lucas

During our flight from Bali to Thailand, TCS & Starquest Expeditions guest lecturer and art historian Charles Doherty taught me a word I’ve used several times already during my stay in Chiang Mai: “อร่อย.” It’s pronounced “ah-roi,” and it means “delicious.”

At no time was this expression more apt than when I tasted khao soi gai. This dish is quite the “party in your mouth.” It covers all the taste sensations: sweet, salty, sour, bitter and spicy. It is also layered with textures. I learned how to make this dish during a cooking class at Four Seasons Resort Chiang Mai. Here is the recipe so that you can make it, too. Trust me, you’ll be saying “ah-roi.”

Ingredients
100 grams chicken, sliced
1 piece fresh egg noodle for frying
1 piece fresh egg noodle for blanching
1 tablespoon red curry paste
1/4 teaspoon hung lay curry powder
1 teaspoon yellow curry powder
1 1/2 cups coconut milk
1 cup chicken stock
1 1/2 tablespoons fish sauce
1 tablespoon palm sugar paste or white sugar
2 leaves Thai coriander, sliced
1 stem spring onion, sliced

Garnish
1 stem spring onion, sliced
Crispy egg noodles
Lime
Shallots, chopped
Pickled mustard greens
Chilli in oil

Directions
Heat a wok with vegetable oil and deep-fry one egg noodle. (This only takes a couple of seconds.) Set aside. Blanch the remaining egg noodle in boiling water and place in a soup bowl with Thai coriander. Reheat the wok, add half the coconut milk and stir until it boils. Add red curry paste and stir. Follow with hung lay curry powder and yellow curry powder and mix well.

Add sliced chicken and keep stirring until chicken turns a bit white in colour. Then add the rest of the coconut milk and stir. Bring to a boil again, then add chicken stock, fish sauce, and palm sugar paste (or sugar). Reduce heat. Keep cooking for 3-4 minutes. Pour the curry soup on top of the egg noodles. Garnish.

Get more recipes from Four Seasons chefs on Taste.


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4 Comments about Recipe: Curry Noodles From Four Seasons Chiang Mai

  1. Kai says:

    Hi I lived in Chang Mai for 2 years and this is with out doubt my favourite food.I ate Kow soy almost everyday, 1 this supposed to be a peasant dish (and are they not the best)

    2 It seems to me at each recipe I have looked out dosent have the right quantaties, there dosent seem to be enough cocanut milk and way too much meat, this is primeraly coconut milk and noodles , the meat is not the main part of the dish.

  2. Rachelle says:

    Hello Captain Bob,

    I’d interpret the “1 piece” of egg noodle as a quarter of a package. In Asia, the dried noodles are typically all stuck together (like a brick) and you have to break them apart, which is probably why it’s described as one “piece.”

    I’d recommend setting aside 1/4 of your package of noodles to fry for garnish, and the remaining noodles are cooked with the curry to make a soup.

    Enjoy!

    Rachelle

  3. Captain Bob says:

    What does “1 piece fresh egg noodle for frying, 1 piece fresh egg noodle for blanching” mean? How much is “one piece” of noodle?

    Thanks!

  4. Erika says:

    Oh my, this looks amazing. I’m going to save this recipe!

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Rachelle Lucas

Blogger Adam Graham

Rachelle, a travel writer and videographer, would love your advice on what to see, do and eat during her trip. Help plan her journey Around the World by following @TravelBlggr on Twitter

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