Chicken Curry with Rice Noodle Soup (เกี๋ยวเตี๋ยวแกง)

This Chicken coconut curry with rice noodles is one of the most famous dishes among Thai Muslim food including Thai Curry Peanut Salad Dressing or สลัดแขก, and Thai Chicken Biryani or Kao Mok Gai. These delicious dishes were reminding me about my childhood meal. I also like the combination of soft boiled rice noodles, boiled eggs, tofu, and crunchy fried shallots that make this curry bowl even more interesting. Are you hungry? Let's me show you how I made it! 

Ingredients: serves 4 
Red curry paste
5 large red chilies, seeded 
5 shallots, diced 
7 garlic cloves 
1 stalk lemongrass, thinly sliced 
1/2 teaspoon salt 

Chicken curry with rice noodles 
2 pounds boneless, skinless chicken thighs, cut into bite-size pieces 
1 can of coconut milk
1/4 cup red curry paste 
1 teaspoon ground turmeric 
1 teaspoon ground coriander 
2 teaspoons ground curry powder 
1 tablespoon fish sauce 
1 tablespoon soy sauce 
2 tablespoons palm sugar
2 cups water or chicken stock 
salt to taste 
1 pack of rice noodles 
bean sprouts  

Garnishes 
1 pack of firm tofu, cut into small cubes
hard-boiled eggs, cut in half  
4 shallots, thinly sliced and fried 
chopped cilantro and scallions 
pickled & preserved cabbage 

Instructions:

Make the red curry paste 

Cut red chilies with scissor and remove the seeds. Grind into a powder in a coffee grinder or sock in a warm water until soften. In a mortar and pestle or a blender, pound or blend together chilies, garlics, shallots, and lemongrass into a paste. 

Pour coconut milk into a wok or a large saucepan. Stir over medium heat until the coconut begins to curdle, then add the red curry paste, ground turmeric, cumin, and curry powder. Stir to make a rich sauce and reduce the heat. 
Add chicken and stir until well coasted. Pour in remaining coconut milk, chicken stock or water, fish sauce, soy sauce, and salt to taste. Simmer over medium heat until the chicken is tender and cooked through. Adjust the seasoning as needed. 

Make fried shallots 
In a pan, heat the oil over a medium heat. Add sliced shallots and stir until golden brown. Transfer on the paper towel lined plate to drain.

Make hard boiled eggs 
In a saucepan, add water and eggs and bring to a boil over medium heat. Boil eggs about 10 minutes. 

Make the rice noodles and bean sprouts 
In a large container, add cold water and sock the rice noodles about 15-20 minutes and drain. In a soup pot, bring water to a boil and add noodles and cook for a few minutes or until soften and drain well. Then add bean sprouts into the boiling water for a few seconds and drain. 

Place bean sprouts and noodles in a bowl and pour chicken curry on it. Top with boiled egg, tofu, fried shallots, pickle cabbage and chopped cilantro and scallions. Enjoy ka! 

Enjoy ka!