Kow soi (Thai curried noodles) recipe

I make absolutely no apologies for this being almost exactly the same recipe as the one in my book, Baan. But – if it ain’t broke, don’t fix it, right? I’ve made this version a little more turmeric heavy – similar to one I had a few weeks ago – but other than that, it remains my dad’s recipe.

He made it every Sunday on a small island off Malta with no access to an Asian grocery store… so… no excuses: it’s perfect lockdown fodder. And it is a big recipe! It keeps well in the fridge and it freezes well. Pickled mustard greens can be found in tins or vacuum packs in most Asian supermarkets. In a pinch, I have used sauerkraut…

Prep time: 10 minutes | Cooking time: 35 minutes

SERVES

six

INGREDIENTS

• 2 tbsp vegetable oil

• 2 cloves of garlic, finely chopped

• 4 heaped tbsp good-quality red curry paste

• 2 x 400ml tins coconut milk

• 800ml chicken stock

• 700g chicken pieces – drumsticks, sliced breast, thigh – anything you like

• 2 heaped tsp turmeric powder

• 3 tbsp hot curry powder

• 4 long dried red chillies

• 1-2 tbsp nam pla (fish sauce)

• 1 tsp sugar, to taste

• 1 tsp lime juice

• 6 nests dried egg noodles (uncooked)

To serve

• Crispy egg noodles (see below)

• 4-6 Thai shallots, or 2-4 regular shallots, peeled and sliced, to garnish

• Lime wedges, for squeezing

• Extra nam pla, to taste

• Roasted chilli paste (nam prik pow), to taste

• Pickled mustard greens

METHOD

1. In a large saucepan, heat the oil over a medium-high hob 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.

2. Now add half 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.

3. Add the chicken, stirring it into the sauce. Then add the turmeric, curry powder, dried chillies, nam pla, sugar and lime juice, stirring them in well. Turn down the heat, and simmer for around 30 minutes, or until whichever cut of chicken you’re using is cooked.

4. Meanwhile, prepare the noodles according to their instructions, then drain them into a colander.

5. Place each portion of noodles into a bowl, then spoon the curry generously over the top.

6. Serve with the serving suggestions on the side.

TIP

• To make crispy egg noodles to garnish, soak a coil or two of egg noodles as per the 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 towel. Then fry each batch again until they turn golden. Drain well and serve on top of your dish.