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–+ servings
Chiang Mai Curried Noodles from Baan: Recipes and stories from my Thai home by Kay Plunkett-Hogge, published by Pavilion Books (Louise Hagger/PA)
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Nutrition Facts
Curried noodles
Amount Per Serving
Calories 672 Calories from Fat 486
% Daily Value*
Fat 54g83%
Saturated Fat 35g219%
Cholesterol 120mg40%
Sodium 887mg39%
Potassium 825mg24%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 5g6%
Protein 27g54%
Vitamin A 1689IU34%
Vitamin C 5mg6%
Calcium 82mg8%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

Curried noodles

Ultimate Thai home-cooking comfort food
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Thai
Servings: 6
Calories: 672kcal

Equipment

  • Large saucepan
  • Bowl

Ingredients

  • 2 tbsp vegetable oil
  • 4 garlic cloves finely chopped
  • 4 tbsp red curry paste good-quality
  • 800 ml coconut milk
  • 800 ml chicken stock
  • 650 g chicken thighs cut into 2cm pieces
  • 1 tsp ground turmeric
  • 3 tbsp hot curry powder
  • 2 long dried red chillies
  • 2.5 tbsp nam pla (fish sauce)
  • 1 tsp fresh lime juice
  • 70 g egg noodles per head (about a ‘nest’ each), uncooked weight

To garnish

  • crispy egg noodles
  • 4 Thai shallots or 2 regular shallots, peeled and sliced
  • lime wedges
  • extra nam pla (fish sauce)
  • nam prik pao (roasted chilli paste)
  • fermented mustard greens (can be found in cans or vacuum packs in most Asian supermarkets)

Method

  • In a large saucepan, heat the oil over a medium-high heat until hot. Add the garlic and stir-fry until golden brown, then add the curry paste and stir-fry until fragrant – no more than 30 seconds to one minute. Add half of the coconut milk and stir gently until the paste dissolves into it. Then add the rest of the coconut milk and the stock, and allow to bubble gently until the sauce starts to reduce and to thicken slightly.
  • Add the chicken, stirring it into the sauce. Then add the turmeric, curry powder, dried chillies, nam pla and lime juice, stirring them in well. Turn down the heat, and simmer until the chicken is cooked, about 20 minutes.
  • Meanwhile, prepare the noodles according to the packet instructions. Drain, then place each portion of noodles into a bowl.
  • To make the crispy egg noodle garnish, soak a coil or two of egg noodles as per packet instructions. Drain and dry them well on some paper towel. Heat some oil for deep-frying. Gently lower the noodles a handful at a time into the hot oil and gently fry until crisp, turning with tongs. Remove from the oil and drain on fresh paper towels. Then, fry each batch again until they turn golden. Drain well and serve on top.
  • Spoon the curry generously over the top of the noodles and serve with the garnish ingredients on the side. This is quite a spicy, heat-forward version. If you prefer a milder, creamier taste, just stir in some coconut cream on the final heat-through.

Nutrition

Calories: 672kcal | Carbohydrates: 24g | Protein: 27g | Fat: 54g | Saturated Fat: 35g | Cholesterol: 120mg | Sodium: 887mg | Potassium: 825mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1689IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 7mg