Recipes

Khao soi northern curry

Jet Tila

Chef/Partner

Pakpao Thai

Dallas
Texas
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Yield: 
4 servings
Ingredients: 
4
c
Coconut milk
2
tbs
Yellow curry paste
2
tbs
Massaman curry paste
2
each
Kaffir lime leaves, fine chiffonade
1/2
c
Demi-glace or rich beef stock
2
tsp
Fish sauce
1
tbs
Tamarind paste
1
tsp
Sugar
1
Lb
Beef tenderloin, sliced finger width about 2 inches long
1/2
Lb
Fresh flat egg noodles, boiled, rinsed and drained
1/2
c
Chinese pickled mustard greens, drained and thinly sliced
1/2
c
Shallots, peeled, small diced
2
each
Scallions, sliced on bias
1/2
c
Cilantro, leaves picked
1

In a medium saucepan, heat 3 tablespoons coconut milk to medium and stir in curry pastes and lime leaves. Stir-fry for about 1 minute, until paste starts to brown and is thick and fragrant. Stir in remaining coconut milk and increase heat to high until boiling. Allow to boil for about 5 to 10 minutes, or until it reduces about a quarter or coats back of a wooden spoon.

2

Reduce to simmer and add demi-glace, fish sauce, tamarind and sugar. Taste and adjust as necessary. Add beef at last possible moment before serving.

3

To serve: Separate noodles into 4 bowls. Ladle about 6 to 8 ounces of broth over each noodle bowl. Garnish with mustard greens, shallots, scallions and cilantro.

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