In part 3 of this four-part video series from the Mandarin Oriental in Bangkok, Thailand, Chef Narain Kiattiyotcharoen demonstrates how to make authentic chicken curry with egg noodles. This unique dish draws inspiration from Myanmar in its use of both curry powder and paste.
Read more about our trip to Thailand: jetsetextra.com/destinations/asia/thailand/bangkok/part-1-los-angeles-to-bangkok-from-one-city-of-angels-to-another
Egg noodles in chicken curry sauce recipe:
For the curry paste:
1 teaspoon coriander seeds, dry-roasted
1 teaspoon cumin seeds, dry-roasted
1/2 teaspoon black peppercorns
1/4 cup of dried red chilis, seeded, cut, and soaked
1/2 tablespoon of lemon grass, thinly sliced
1 1/2 teaspoon kaffir lime zest
1 tablespoon galangal, sliced
1 teaspoon coriander roots, chopped
2 tablespoons garlic
1 tablespoon shallots, thinly sliced
1 teaspoon shrimp paste, wrapped in banana leaf and grilled
For the chicken curry:
1/2 cup coconut cream
1/3 cup water
2 3/4 cups coconut milk
1/4 galangal, crushed
1 tablespoon coriander roots, crushed
2 tablespoons shallots, crushed
1/2 teaspoon kuruma powder
1/4 turmeric powder
1/2 teaspoon curry powder
3 1/2 tablespoons fish sauce
1 tablespoon palm sugar
1 1/4 cups chicken thigh, sliced
1 1/2 cups egg noodle, boiled
Serve along with some crisp-fried egg noodles, crisp fried pork scratchings, preserved mustard greens, shallots, fried chili paste, and lime juice.
To make the paste, pound the spices until fine. Add the chilis, lemon grass, kaffir lime zest, and galangal and coriander roots. Continue to pound until smooth and well-mixed. Add the garlic and shallots, pounding until a fine and smooth paste forms. Add the shrimp paste and pound until thoroughly incorporated. Set aside. (For this recipe use 15 grams (1 tablespoon) of the resulting paste.)
Combine the coconut cream and water in a wok and reduce over medium heat. Stir well until oil surfaces. Add the red curry paste and stir fry until aromatic. Add the coconut milk, galangal, coriander roots, and shallots.
Bring to a boil, then add the kuruma, turmeric, and curry powders. Flavor with fish sauce and palm sugar. Add the chicken to simmer for about 10 minutes or until just tender. Remove from heat and discard the galangal and coriander roots. In a serving bowl, pour the soup over cooked egg noodles and serve with the above accompaniments.
Music is "Gameboy Memories" by Macroform (macroformmusic.com), downloaded from opsound.org/artist/macroform, licensed under Creative Commons Attribution-ShareAlike 2.5 Generic (creativecommons.org/licenses/by-sa/2.5/).
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