Khao soi gai

Method

1. 1 Take about a quarter of the egg noodles, deep-fry for 2 minutes until golden brown and crispy, then remove and drain on paper towels to use as toppings.
2. 2 Simmer the thickened coconut milk in a pot for 5 minutes to separate the oil, then add the red curry sauce and curry powder and stir-fry for 3 minutes until fragrant.
3. 3 Add the chopped chicken thighs and stir-fry for 5 minutes, then pour in the remaining coconut milk and a little broth, bring to a boil, then reduce heat and simmer for 30 minutes until the chicken is tender.
4. 4 Season with soy sauce, fish sauce, and palm sugar, and taste to adjust the richness and flavor.
5. 5 Blanch the remaining egg noodles in boiling water for 2 minutes, drain, and place in a bowl. Pour the curry sauce over them and arrange the chicken on top.
6. 6 Sprinkle with crispy fried noodles and chopped scallions, and serve with pickled vegetables, sliced shallots, and a squeeze of lemon.

With an appliance

• Pressure cooker 45 min

  Replace step 3: cook the chicken thighs in curry sauce under high pressure for 9 minutes, then let them rest for 8 minutes; this reduces the cooking time to approximately 13 minutes, ensuring the chicken is tender and you don't need to constantly monitor the pot. The fried and blanched noodles remain separate to maintain their different textures.