Chiang Mai Curry Noodles


  • 4 chicken mallets
  • 500g egg noodles
  • 2 dried shallots, shredded
  • 50g salted sauerkraut, finely chopped
  • 2 limes, sliced
  • Coriander a little, chopped
  • Oil for frying

  • 1 tsp salt
  • A little white pepper
Curry Soup Base:

  • Curry paste
4 tbsp
  • Curry powder
1 tsp
  • Turmeric powder
1 tsp
  • Coconut milk
  • Water
  • Coconut sugar
  • Fish sauce
1 tbsp
Cooking steps:

  1. Marinate the chicken mallet for 1 hour.
  2. Heat a little oil in a cast iron pan over medium-low heat, fry the chicken mallet until fragrant, until golden brown, take out.
  3. Sauté the curry paste, curry powder and turmeric powder in the original pot over low heat until fragrant, pour in coconut milk and water little by little and bring to a boil.
  4. Put the fried chicken mallet into the curry, season with coconut sugar and fish sauce, and simmer until the chicken mallet is fully cooked, set aside.
  5. Heat half a pan of oil in a cast iron pan, heat over medium heat, whip up 100 grams of noodles, and fry them crisply over medium and low heat.
  6. Put half a pot of water in a cast iron pot, bring to a boil, add the noodles, and divide them into 2 portions after they are cooked, and put them in a bowl. Drizzle with curry soup base and chicken mallet; top with crispy noodles, coriander, and serve with scallions, sauerkraut and lime.