Egg Noodle in Chicken Curry ( Kaow Soi Kai)

Egg Noodle in Chicken Curry ( Kaow Soi Kai) This is the special dish for Chiangmai and should not be missed if you make it to Chiang Mai. It is served in road side stands to 5 star hotels very cook makes it a little different but always a treat.

Ingredients
50 g. Egg Noodle
200 g. Coconut Milk
50 g. Chicken Meat
30 g. Chili Paste
20 g, Ginger
10 g. Curry Powder
White Sugar
Fish Sauce

Garinish
1. Spring Onion
2. Pickled Lettuce
3. Shallot
4. Lemon

Method

1. Boiled Egg Noodle in about 5 minute wash in cold water.
2. Boiled Coconut Mill and put Chili Paste stirred until it oily and put Curry Powder.
3. Put Chicken, sugar, fish sauce and taste it.

Serving

1. Put Gravy on Egg Noodle and Deep Fried Egg Noodle on Top.

2. Served with Pickle Lettuce, Shallot, Lemon and Chili Oil.

Muslim curry - Musamun Kai

500 g (1 lb) chicken fillets
Ingredients
1 cinnamon stick
4 cardamon seeds
1 l (1 3/4 pts) coconut milk
2 ts chili paste
2 onions
2 bay-leaves
3 tb brown sugar
3 tb fish-sauce
3 tb tamarind sauce
50 g (2 oz) unsalted peanuts

Method
1. Slice chicken, dice onions.
2. Roast cardamon seeds and cinnamon stem in a wok or a pan for eight minutes.
3. Add chilli paste and half of the coconut milk. Bring to boil and boil for three minutes. Add chicken and simmer for ten minutes.
4. Pour in rest of the coconut milk and bring to boil.
5. Stir in all other ingredients and simmer for ten more minutes. Remove cardamon seeds, cinnamon stem and bay-leaves before serving.

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