Northern Thai Curry Noodles (Khao Soi Gai)

Ingredients

• 600g chicken thighs and drumsticks, bone-in
• 400ml tin full-fat coconut milk
• 500ml chicken stock
• 2 tbsp vegetable oil
• 2 tbsp fish sauce
• 1 tbsp light soy sauce
• 1 tbsp palm sugar or light brown soft sugar
• 400g fresh egg noodles
• 500ml vegetable oil, for frying
• 5 dried long red chillies, deseeded and soaked in hot water for 15 minutes, for the paste
• 4 shallots, peeled, for the paste
• 4 cloves garlic, peeled, for the paste
• 2cm fresh root ginger, peeled, for the paste
• 2cm fresh turmeric, peeled, or 1 tsp ground turmeric, for the paste
• 1 lemongrass stalk, tender part sliced, for the paste
• 2 tsp coriander seeds, toasted, for the paste
• 1 tbsp mild yellow curry powder, for the paste
• 2 shallots, thinly sliced, to serve
• 2 tbsp pickled mustard greens, chopped, from Asian shops, to serve
• lime wedges and chilli oil, to serve
• small handful fresh coriander leaves

Method

1. Drain the chillies and blitz or pound them with the remaining paste ingredients to a smooth paste.

2. Spoon the thick cream from the top of the coconut milk into a large pan over a medium heat and cook for 3 to 4 minutes until the oil separates. Add the paste and fry for 3 minutes until fragrant.

3. Add the chicken and stir for 2 minutes. Pour in the rest of the coconut milk and the stock, bring to a simmer and cook gently for 30 minutes until the chicken is very tender.

4. Season with the fish sauce, soy sauce and palm sugar.

5. For the crispy topping, heat the frying oil to 180°C and fry a quarter of the noodles (nested in a handful) for 30 to 60 seconds until golden and puffed. Drain on kitchen paper.

6. Boil the remaining noodles in a pan of water for 2 to 3 minutes, or according to the packet, and drain.

7. Divide the boiled noodles between bowls, ladle over the curry and chicken, and top with the crispy noodles, sliced shallots, pickled greens and coriander. Serve with lime wedges and chilli oil.