MasterChef Khao Soi

After visiting the northern Thai city of Chiang Mai ( where this dish originated) I fell in love with all the depth of flavor
THIS IS AN ADAPTION OF THE ORIGINAL If dark meat and noodles are your preference and if you can get kafir lime and galangal by all means do it that way. Everyone I serve this version to has loved it
MasterChef Khao Soi
After visiting the northern Thai city of Chiang Mai ( where this dish originated) I fell in love with all the depth of flavor
THIS IS AN ADAPTION OF THE ORIGINAL If dark meat and noodles are your preference and if you can get kafir lime and galangal by all means do it that way. Everyone I serve this version to has loved it
Steps
- 1
Assemble your ingredients (you will be moving quickly) and use a 12” skillet pan for browning the chicken
- 2
Cut the breast into even pieces either square or rectangular. No more than an inch. Salt and pepper them With high heat add a table spoon of sesame oil to the pan. As it heats add 1 table spoon of minced garlic and a teaspoon of minced ginger. Mix them together making sure they are covered in the oil. As pot reaches high heat lower it to medium and add your chicken. Constantly stir and make sure the chicken gets slightly browned all
- 3
When the chicken gets browned remove it and place in a bowl. Add the curry paste (1-2 table spoons depending on your spice preference). Adding sugar to tame the spice can be done at the end.
- 4
With a wish add the coconut milk and stir until the curry and coconut are completely mixed.
- 5
Place the chicken back into the pan and add now add your optional vegetables. (Frozen peas work well here) Stir all the ingredients and lower heat to simmer. About 10 minutes is all you need
- 6
When the rice is cooked scoop out 1/2 cup and place in a serving bowl. Add the chicken and it’s broth over and you have the deconstructed Khao Soi
Hope you enjoy
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