Thai-inspired · intermediate
Northern Thai Coconut Curry Noodles
Rich egg noodles served in a fragrant coconut curry broth with chicken, garnished with crispy noodles, crisp shallots, and fresh lime.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat 2 tablespoons of vegetable oil in a pan over medium heat and deep-fry 50g of dry egg noodles until golden and crisp, about 1 minute. Drain on paper towels.
- 02
In a saucepan, heat 1 tablespoon of oil over medium heat. Add the yellow curry paste and stir-fry for 1 minute until fragrant.
- 03
Pour in 200ml of coconut milk and cook, stirring frequently, until the oil starts to separate from the curry paste.
- 04
Add chicken pieces, remaining coconut milk, chicken stock, fish sauce, and palm sugar. Simmer gently for 12 minutes until chicken is cooked through.
- 05
Boil the remaining egg noodles in salted water for 2-3 minutes according to package instructions, then drain thoroughly.
- 06
Divide cooked noodles into bowls, pour over the hot chicken curry soup, and top with crispy fried noodles, sliced raw shallots, and lime wedges.
A LITTLE KITCHEN KNOW-HOW
Curry Paste Blooming
Frying curry paste directly in warm coconut oil or fat releases fat-soluble flavor compounds for a more complex soup base.
Notes from the kitchen
- Splitting the coconut milk allows you to bloom the curry paste in the coconut cream fat for enhanced depth.
- Make sure to drain boiled noodles well so they do not dilute the rich curry broth.
- Original home-cooking adaptation inspired by Thai-inspired; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
