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.
Ingredients (raw, whole weight unless stated):
10g Chilli – strong
700g Onion – white, Spanish
500g Chestnut mushroom
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 red onion
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