Photograph of the finished Khao soi mae sai

Thailand · Mì cà ri Khao soi Mae Sai

Khao soi mae sai

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Egg noodles Egg noodles 1.1 lb
  • Photograph of Chicken thighs Chicken thighs 4
  • Photograph of Coconut milk Coconut milk 2 ½ cups
  • Photograph of Red curry sauce Red curry sauce 3.5 oz
  • Photograph of Curry powder Curry powder 1.1 oz
  • Photograph of Pickled mustard greens Pickled mustard greens 5.6 oz
  • Photograph of Onion Onion 1.2
  • Photograph of Lime Lime 2
  • Photograph of Oil Oil 1 ⅔ cups

Method

  1. 1 Sauté the red curry sauce with curry powder and the thickened coconut milk until the oil is separated and the aroma is released.
  2. 2 Add the chicken thighs to the pan and stir-fry until browned, then pour in the remaining coconut milk and water, and simmer for 30 minutes until the meat is tender.
  3. 3 Fry a portion of the egg noodles until golden brown and crispy to use as a topping.
  4. 4 Blanch the remaining noodles and place them in a bowl, pour in the curry sauce, and top with the chicken drumstick.
  5. 5 Sprinkle with crispy fried noodles, and serve with pickled cabbage, thinly sliced onions, and a slice of lemon.

With an appliance

  • Oven 50 min

    Step 2: After searing the chicken thighs, add the coconut milk and water to a heatproof pot, cover loosely, and simmer on the middle rack of the oven at 160 degrees for 30 minutes. Stir once at minute 18 to prevent the coconut milk from sticking to the bottom.

Start cooking