Egg Noodles with Curry Sauce (Kao Sai) Recipe

Egg Noodles with Curry Sauce (Kao Sai) Recipes

Ingredients :


50g coconut cream

2 tbsp red curry paste

375g chicken, cut into small pieces

1 tbsp fish sauce

2 tbsp soy sauce

500ml coconut milk

juice of 1 lime

3 tbsp vegetable oil

300g egg noodles, cooked


60g fried egg noodles

2 spring onions (scallions), sliced

2 red chili peppers, sliced

Method :

Heat the coconut cream in a large pan, and allow to cook until the oil starts to separate. Stir occasionally. Add the red curry paste and stir fry for 1-2 minutes. Add the chicken and stir fry for a further 1-2 minutes. Add the fish sauce, soy sauce and coconut milk. Cook over a medium heat for 8-10 minutes, until done. Finish off by adding the lime juice. Check the seasoning and add salt if necessary.

While the chicken is cooking, heat the oil and add the chili peppers. Fry over low heat until they turn a dark brownish red. Remove and set aside. Serve as an accompaniment. Place the noodles in a bowl and spoon some curry on top. Serve the garnishes separately.

A very popular dish of Burmese origin, very similar to Kaukswe, but again with a special Thai stamp. It is usually sold in the food stalls of Chiang Mai, and can be cooked using any meats. The noodles are served in a bowl, with the curry on top of them. The accompaniments are served separately, for each diner to add according to individual taste.

Serves 4 - 6

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