Khao Soi Thai Curry

Khao Soi Thai Curry

Khao Soi Thai Curry is a dish that hails from Chiang Mai, Thailand. It is completely different from all other Thai curries I have tried in the past, and completely delicious. Traditionally it is a noodle dish, with a spicy coconut-based curry sauce drenching the noodles. With some crunchy noodles to top off the dish. What intrigued me about this dish was the use of picked sour mustard greens, which I picked up at my local grocery store because I had never heard of them. The other curiosity was the method of the curry paste. Instead of the traditional ginger/lemongrass/herbs/fresh chilies, this one uses roasted dried red chillies ground into a paste with some ginger, shallot, garlic, coriander, and turmeric. I had only seen that technique before with Indian curries, so I knew I had to try this out!

I took inspiration from this recipe found here: Herbivoracious – Khao Soi Thai Curry Noodles. However, I was more in the mood for a vegetable based curry, so I made some significant additions to the recipe. A brief moment of panic near the end of my creation – I had forgotten about the noodles! The dish as I made it however was superb. The curry paste has so much flavour – it definitely packs a wallop even for this spice lover! The vegetables were a lovely counter balance to the tofu, giving the dish different textures. For serving, I chiffonade the picked sour mustard greens and added them to the curry pot. Their tang added that extra dimension to the curry sauce, making it a well-rounded bowl of bliss. Unique and different, this curry is definitely a go-to recipe in the future. Maybe next time I’ll even remember the noodles!

Khao Soi Thai Curry

Curry Paste:

5 large, whole dried red chilis (pasilla, ancho, New Mexico), stemmed

½ cup shallot, diced

2 tsp. fresh ginger, grated

½ tsp. garlic, minced

½ tsp. coriander seeds

1 tsp. turmeric

2 tsp. garam masala

Directions:

1) In large pot (save on dishes!) dry roast chilis on medium for 2min.

2) Add shallot, ginger, and garlic. Stir continuously and cook until chilis very fragrant

3) Add coriander, turmeric, and garam masala. Stir to combine.

4) Remove from heat and let cool slightly.

5) Puree mixture in blender with ¼ cup water until thick paste forms. *NOTE* This mixture stained my blender. To let it rest, I highly suggest pouring it into a bowl. Unless you don’t mind turmeric-stained blenders 🙂

Curry:

3 (13.8oz.) cans coconut milk (5¼ cups) OR almond milk

¼ cup light soy sauce

2 tsp. Sucanet

1 (454g.) package firm tofu, cut into ½” cubes

Salt, to taste

1 cup (+) water

Juice of 4 limes

¼ cup fresh cilantro, chopped

1 cup Chinese pickled mustard greens OR 1 cup shredded Napa cabbage tossed in ¼ cup white vinegar

Optional additional vegetables: eggplant, zucchini, green beans, asparagus, bok choy (or other Asian greens), cherry tomatoes

Version depicted above: 2 chinese eggplants, cut into ½” moons

2 small zucchini, cut into ½” moons

1 cup cherry tomatoes

4 cups fresh spinach

Directions:

1) In large pot pour 1 can coconut milk (1¾ cup). Simmer on medium until milk begins to separate

2) Stir in half of the curry paste, soy sauce, and Sucanet. Simmer until thick enough to coat back of spoon, approx. 10min.

3) Add tofu and optional vegetables. Simmer 10min.

4) Add remaining chili paste, coconut milk, and water. Simmer approx. 5min.

5) Add lime juice, cilantro, and Chinese picked mustard greens. Stir and remove from heat.

6) Serve with noodles.

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