The other night I got out of my little Bondi bubble and headed to Manly for dinner. We (obviously!) chose Thai – my favourite cuisine in the world.
Browsing through the menu we stumbled upon a dish called ‘Chiang Mai Noodle Curry’ and was intrigued to try this dish neither of us had ever eaten. Oh boy, am I glad we did!
It was a delicious bowl of turmeric, curry, crunchy, soft, fresh goodness. So many layers of flavours, I’m almost certain it would be impossible to ever get tired of this dish!
So, the next day I, clearly, already had withdrawals, but Manly is not just a hop, skip & a jump and getting it delivered would be out of the question, so I had to go with the next best thing; cook it myself!
A traditional Chiang Mai Curry Noodle dish is based on a yellow or red chilli paste, however I’m not a fan of spicy & hot so I based mine on a homemade green curry-paste that’s a little bit easier on the ‘hot’-scale. If you don’t have time to make your own paste, it’s easy to pick up a quality curry-paste from your supermarket, but it really does taste better if you can put it together yourself at home.
- 2 long green chillies (mild)
- 1/2 small red onion, chopped
- 3 garlic cloves, minced
- 2cm piece of galangal, peeled & grated
- 1/2 cup fresh sweet thai basil
- 1/2 cup fresh coriander
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground pepper
- 1/2 tsp shrimp paste
- 2 tbsp fish sauce
- 2 tbsp palm sugar, grated
- Juice of 1 small lime
- 1 can coconut cream
- 1 can coconut milk
- 2 tbsp homemade green curry paste
- 1 tbsp ground turmeric
- 1/2 tbsp korma curry powder
- 1/2 cup vegetable stock
- 1 tbsp coconut flour (or any other flour you like/have available)
- 1 tbsp brown rice malt syrup
- 2 tsp soy sauce
- 1 tbsp fish sauce
- 1 pack fresh egg noodles
- 2 handfuls of crunchy fried noodles (or make them yourself – I was lazy!)
- To garnish; slices red onions, sliced red capsicum, snow sprouts, crushed peanuts, fresh coriander
- Throw all ingredients together in a food processor and process until you reach a paste-consistency. Only add a little bit of water to get the blending of the ingredients going. It needs to be a thick paste.
- In a large sauce-pan on high heat, add 1/2 can of coconut cream and let it bubble for about 1 minute. Add the curry-paste and mix together, leaving it on high heat for about 2 minutes.
- Add the vegetable stock, ret of coconut cream, coconut milk, rice malt syrup, soy sauce & fish sauce and bring to a boil. Add the curry powder & ground turmeric.
- Let it simmer for about 15 minutes until the curry thickens. Add the coconut flour and whisk so it doesn’t clump. This will thicken your curry further.
- Bring a large saucepan with water to the boil and boil the fresh egg-noodles as per package-instructions. Drain, set aside.
- Divide the egg noodles between two bowls, ladle the curry over the noodles, add a handful of fried noodles on top, garnish with red onions, red capsicum, snow sprouts, fresh coriander and crushed peanuts.