"Khao Soi Gai" Recipe (w/ pics) @ Chubby Hubby

"Khao Soi Gai" Recipe (w/ pics) @ Chubby Hubby

E.M.

Looks like a "must do." Tnx for the lead E.M.

But:

With the help of Gernot Katzer's fabulous Spice Pages, I got a bead on sawtooth coriander;

but what (exactly) do you think he means by "yellow curry powder"?

Surely not any standard American-style spice jar with 'curry powder' in it??

Geo

http://www.uni-graz.at/~katzer/engl/

Geo wrote:but what (exactly) do you think he means by "yellow curry powder"?

Surely not any standard American-style spice jar with 'curry powder' in it??

In such small quantities, you would hardly notice the difference. If that is what you have on hand, by all means use it.

If you really want a better match, though, you should be able to find something in the Asian markets in your area.

Look for S&B curry powder and the like.*

-----

Did you ever see the thread about the batch of curry powder that I made from a Thompson recipe?

Making it is a real bitch but it would work quite well.

Send me a p.m. with your mailing address and I will send you some when I make it again.

E.M.

* There are a number of commercial yellow curry powders from S.E.A. available in the U.S.

Tnx Erik,

Good info to have. In fact I've got a bit of S & B left, altho' I must admit it's a bit stale. I'll get some new from the market when I try the recipe.

That curry thread attests quite highly to your achievements with Curry Powder, which, so far as I can see, is an awfully useful skill to have. : ^)

Great stuff!

Geo

This dish has been on my list of to-do's for a few years, since an article on it appeared in Saveur. But somehow, I've never gotten around to it. Erik, I scanned the translated menus at your website, and, though I am no doubt missing something there, I am still not sure where this dish can be found in Chicago restaurants. Any suggestions?

Josephine wrote:This dish has been on my list of to-do's for a few years, since an article on it appeared in Saveur. But somehow, I've never gotten around to it. Erik, I scanned the translated menus at your website, and, though I am no doubt missing something there, I am still not sure where this dish can be found in Chicago restaurants. Any suggestions?

Sure, Josephine.


khâo sawy @ Sticky Rice

Sticky Rice
4018 N. Western
773.588.0120



khâo sawy @ Thai Avenue

Thai Avenue
4949 N. Broadway
773.878.2222



khâo sawy @ TAC Quick*

TAC Quick
3930 N. Sheridan
773.327.5253

E.M.

* Limited availability.

Erik,

Of the three, which was your favorite?

Regards,

Cathy2 wrote:Erik,

Of the three, which was your favorite?

Regards,

Oh, they are all uniquely good.

I have had the version at Sticky Rice the greatest number of times, so I would say that one is my "favourite."

-- The curry base for Kritsana's (Sticky Rice) version is certainly the most elaborate production.

-- Kritsana also furnishes chile oil so that the diner may adjust the spicing to suit.



-- And, most importantly, I prefer her flat egg noodles to the round noodles used by the other establishments.

E.M.

Thank you, Erik. You are a gentleman and a scholar.

And Cathy2 -- you anticipated my next question. However, in view of Erik's thoughtful gesture (posting his photos) I consider it my sacred duty to try all three versions pictured.

Reverently yours,
Josephine

Khao Soi is a nice weeknight dinner--it can be put together pretty easily with Thai pantry staples but I especially like it with fresh egg noodles. I really like the recipe in the Nancy McDermott cookbook. My most recent batch had a few substitutions/omissions: I added peanuts, substituted pickle radish for pickled cabbage and omitted the fried noodle topping.

Garnishes: chili oil, scallions, lime, pickled radish, shallot and peanuts


Finished Product: