Khao soi chicken with homemade khao soi curry paste
Pailin's Kitchen · ♥ 10.1K likes · 350.2K views · 16 min video
Read about drumsticks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- black cardamom
- coriander seeds
Crack the black cardamom pods and take out the seeds. Toast the seeds with coriander seeds over medium-high heat, keeping them moving, until the coriander starts to brown and becomes aromatic; set aside.
- ginger
- turmeric
In the same pan on high heat, char ginger and turmeric slices until charred around the edges, flip and sear the other side; take them out.
Charring ginger, turmeric and shallots
- mild dried chilies
Stem the mild dried chilies, cut into chunks and shake off most of the seeds.
Grind the chilies with the toasted coriander and black cardamom seeds to a powder in a coffee grinder.
- coarse salt
In a mortar and pestle, pound the ginger and turmeric to a paste; add the shallots and coarse salt and pound fine.
Pounding the curry paste
When the paste turns wet and slippery, add some of the ground spices, pound, then add the rest and pound to mix. Use right away or freeze.
- coconut milk
Bring some of the coconut milk to a boil in a pot, stir in the curry paste and keep stirring a few minutes until the coconut oil sizzles out of the paste.
- water
- soy sauce
- black soy sauce
- palm sugar
Add the rest of the coconut milk and stir to dissolve the paste; add water and season with soy sauce, black soy sauce and palm sugar.
- chicken drumsticks
Add the chicken drumsticks and simmer gently 40 minutes until fork tender.
- fish sauce
- wheat-based egg noodles
Adjust the seasoning, strongly seasoned since the noodles dilute it; add a touch of fish sauce.
Loosen one portion of noodles and cut them shorter for frying.
- oil
- pickled mustard greens
Heat oil to about 350F and fry a little of the noodles at a time, pressing them under, until the bubbles are almost gone; turn the heat down if they brown before the bubbles stop. Keeps a week airtight.
- dried chili flakes
- red onions
Fry dried chili flakes in a little oil until dark and smoky.
The condiments
- lime wedges
Loosen the remaining noodles and boil all portions at once in lots of water, about 3 minutes depending on the brand; a little oil in the bowl helps them separate.
Portion the noodles into bowls with chicken and broth, without drowning the noodles, and top with the crispy noodles.
Serve pickled mustard greens, red onion, fried chili flakes and lime on the side for each person to add.
Assembling and tasting