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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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