Kao soi - Chiang Mai Curry noodles
This is a noodle dish, prepared in a creamy curry sauce, that is
traditional in Northern Thailand.
ba mee are a medium yellow egg noodle. If you are using dried noodles
then 2 ounces of dried noodles should be soaked for about 15 minutes in
room-temperature water before being drained for use. This dish can also
be prepared quite effectively using Italian spaghetti.
Phom kari is a yellowish orange curry powder, but if you can't get it
you could use a reasonable moderate Indian curry powder such as Madras.
4 ounces of fresh ba mee
1 tablespoon chopped garlic
1 tablespoon red curry paste
half a cup of coconut milk
4 ounces of ground pork
one cup of stock
1 tablespoon phom kari
a pinch of turmeric powder
2 tablespoons of fish sauce
a pinch of sugar
a teaspoon lime juice
Bring a pan of water to a rolling boil, then place the ba mee in a wire
basket or strainer and dip the noodles in the water for a few seconds
(no more), and then drain them and transfer them to the serving plate.
In a wok, heat the coconut milk and then stir in the curry paste until
the aroma is brought out and a thin film of oil seperates out, then add
the garlic and stir fry for about 30 seconds. Add the remaining
ingredients except the pork, and stir until the sauce thickens slightly.
Add the pork and continue to stir until the meat is cooked through.
Pour the sauce over the noodles.
Garnish with spring onions, sliced shallots, pickled cabbage (phak kaat
dong) and lime wedges.
Special thanks to - Muoi Khuntilanont.