Khao Soi Recipe

Khao Soi - Northern Thai chicken curry

Khao Soi - Northern Thai chicken curry

Khao Soi – Northern Thai chicken curry
This is my version of the northern Thai speciality of Khao Soi or Khao Suey. I first encountered it on a trip to Chiang Mai, some years ago and it is by far my favourite Thai meal. Easy to prepare and can be done in advance.

Y= 8pax

Ingredients (raw, whole weight unless stated):
25g    Galangal
80g    Ginger
30g     Lemongrass
45g     Garlic
10g     Chilli – strong
700g      Onion – white, Spanish
500g     Chestnut mushroom
350g     Carrot
30g     Coriander
2.3kg     Chicken thighs, skin on, bone in
20g     Madras curry powder (mild)
55g     Demerara sugar
70g     Thai red curry paste
3g     Kaffir lime leaves
500ml     chicken jus – brown
300ml     double cream
400ml     coconut milk
Salt to taste

Sliced gherkins
Sliced red onion
Chopped coriander
Fresh chilli, chopped
Shallow-fried egg (crispy)
Sliced spring onion
Segments of lime

Egg noodles, cooked

Over a medium heat, seal the chicken thighs till caramelised and browned. Remove chicken thighs and reserve.
Using the rendered fat from the chicken, sauté off the sliced onions. Add curry powder and Demerara sugar. Caramelise. Add Thai red curry sauce. Fry for 5minutes.
Add chilli, galangal, lemongrass, ginger, garlic. Fry for a further 2minutes.
Add the mushrooms; chicken jus, coconut milk and double cream. Bring to the boil and simmer for 2 minutes. Add the kaffir lime leaves.
In a deep pan, use the carrot rondels as a bed. Place the chicken thighs, skin side up. Pour sauce over and add half the coriander. Place in the pre-heated oven (130DegC) and braise for 120minutes.

On a bed of egg noodles, place a couple of pieces of chicken. Pour some of the sauce over. Sprinkle with a mixture of the garnish items. Serve warm.

Recipe by Grant Hawthorne

Grant Hawthorne's Khao Soi Recipe

Grant Hawthorne's Khao Soi Recipe

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