Khao Suey

Ingredients

4 rounds of rice noodles or tagliatelle noodles

2 large onions

3 large cloves garlic

2 tbsp fish sauce

2-3 green chillies  

1 inch ginger 

1/2 tsp turmeric pwd

1/2 cumin pwd

1 tsp coriander pwd

1/2 tsp chilli pwd

4 chicken thighs

400 ml coconut cream - dilute 1/2 cup with 2 cups water & keep balance thick

2 tbsp chickpea powder

1/2 tbsp lemon juice

Salt to taste

Garnishings:

3 hard boiled eggs

fresh coriander

spring onions

Roasted and salted peanuts

Lemons

Chilli flakes/ green chillies

2-3 onions

few cloves of garlic

Method:

Grind the onions, ginger, garlic, green chillies, fish sauce and turmeric powder to a fine paste. 

Heat oil, add the onion paste and saute well.  Add in powdered cumin & corriander and cook till oil separates

Now add the chicken and mix well so that the chicken is coated with the spices. 

Add diluted coconut milk to cover the chicken, season with salt and let the chicken cook. Add lemon juice.

To prepare garnishes - 

In a little oil fry sliced garlic till crisp.  Keep aside

In the same oil fry finely sliced onions and till golden brown. 

Chop the boiled eggs & the coriander and keep in separate bowls

Slightly crush the peanuts

Make lemon wedges

Once the chicken is cooked, add the balance coconut milk alongwith the chickpea powder and let the curry simmer.

Cook the noodles as per the instructions on the packet. Drain and set aside. Remember to under cook them a little bit.  

To serve:

Scoop the noodles into a deep bowl, and serve with the chicken broth and the garnishing separately so that everyone add their own toppings.