Chiang Mai Curry Noodles with Beef

Khao Soi 2

This is a version of Chiang Mai Curry noodles using beef.  It is a simple and easy recipe that has flavorful results.  Linguine or another type of noodle can be substituted for Chinese noodles.  I have even made it with rice noodles.  You can also make this recipe with chicken.  I make another version with chicken, cumin, and sugar snap peas. For this recipe I use Thai Kitchen red curry paste. I have been able to find it in the Asian section of most grocery stores.

Chiang Mai Curry Noodles (Khao Soi)

2 to 3 cloves garlic, finely minced
1 teaspoon ground turmeric
1 teaspoon salt
1 tablespoon red curry paste, or to taste
1 tablespoon vegetable oil
1 can coconut milk
1/2 pound bonelss, beef, cut into 1/2-inch chunks
1 tablespoon sugar
1 cup water
3 tablespoons fish sauce
1 tablespoon fresh lime juice
1 pound Chinese egg noodles, cooked

Toppings and condiments:
fried noodles
chopped shallots
minced scallions
pickled cabbage
fresh lime wedges
crushed peanuts
fresh cilantro leaves

Heat 1 tablespoon oil in a large heavy pot or wok over medium-high heat.  Add the minced garlic and stir fry 30 seconds.  Add the beef and stir fry 3 to 4 minutes, until browned.  Add the curry paste and turmeric and stir fry 30 seconds longer.  Add the coconut milk and sugar.  Cook, stirring frequently, for 4 to 5 minutes.  Add the water, fish sauce, and salt; bring to a boil.  Reduce heat to medium and cook at a simmer for about 10 minutes.  Remove from heat and stir in the lime juice.

Divide noodles into large bowls.  Ladle meat and broth over the noodles.  Top with desired condiments.  Serve with chopsticks and a large spoon.

Adapted from a recipe in Hot, Sour, Salty, Sweet:  A Culinary Journey Through Southeast Asia by Jeffrey Alford and Naomi Duguid (Artisan, 2000)


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