Once in a blue moon the itch to cook cuisine reflecting my heritage would crop up. A year back when I was pregnant I attempted to make some, as they put it ‘ceylonese’ food, the outcome was pretty so so which explains why I didn’t blog it. Or have attempted to cook it again.
Then all of a sudden, the hubby and I were discussing how nice it would be to go to Chiang Mai again and I thought to myself, why not make something typically from Chiang Mai to reflect our trip and my grandma’s hometown/heritage.
It was then the search for Khao Sai came about. A curry based noodle dish that is derived from red curry paste and curry powder. There are numerous versions online. It was tough deciding which one to follow. In the end, I chose a simple recipe and made some minor alterations to it.
Chicken fillet, chopped. They typically use drumstick so you may opt for that for a more authentic feel
1 small box coconut milk
1 cup coconut cream
1 cup water; more if you’d like the soup to be thin. Mine was FAT, hah
Small amount of ginger, sliced finely.
2 tablespoon Red Curry paste
2 tablespoon Curry Powder
Coriander for garnishing
Half onion chopped
2 table spoon fish sauce
1 tablespoon light soys auce
1 tablespoon s ugar
Pinch of salt
Optional: Taugeh, fried taufo and green and red capsicum.
Prepare the egg noodles by boiling for 2 minutes followed by a quick soak in cold water. There’s an option of frying half the noodles to give a crispy feel to it. I opted to skip this step.
In a pan, fry chopped onions, ginger with green and red capsicum until soft. Add in red curry paste and fry until fragrant. Add in coconut milk followed by water. Then add in chicken, coconut cream and curry powder. Add in light soya sauce, sugar, fish sauce, salt and don’t forget to your taugeh and fried taufo. Let it simmer. Once sauce thickens, add in noodles to coat with sauce.
You may serve with pickled mustard green, fried shallots or fried chilli flakes. Garnish with coriander and wala:
A taste of Chiang Mai without even being there. Though I really, REALLY wouldn’t mind going back there again. Just saying :D
Think my ancestors would be proud.
Not the ceylonese ones though, they’re probably pissed at me for not even attempting to cook yarl food. When I do find a decent website for it, I WILL!
That said Happy Diwali to all. This year we’re doing it differently
And YES, I turn the BIG 30 in a few days time, ahem, wouldn’t hurt to wish me in advance. Toodles!