Khao Suey

Ingredients

• 500 grams chicken cut to bite-size pieces
• 300 grams egg noodles
• 1/2 cup shallots thinly sliced
• 1/4 cup garlic thinly sliced
• 3 small red chilies Optional. You can use all green chillies. 
• 2 green chilies slit lengthwise
• 1 inch ginger grated
• 500 ml coconut milk
• 1/2 teaspoon turmeric powder
• 1 tablespoon gram flour (chickpea flour/besan)
• 2 sprigs cilantro (coriander leaves)
• 2 sprigs curry leaves
• 1 spring onions (preferably scallions/green onions)
• 1 lime wedges
• salt to taste
• 4 boiled eggs peeled and sliced into halves

• Heat some oil in a pan. When the oil is hot enough, reduce the flame and fry HALF of the thinly sliced garlic.
• As soon as they start turning brown, scoop them out on to a paper towel to soak up the oil.
• Now fry HALF of the thinly sliced shallots. Keep them along with the fried garlic. Leave the oil in the pan.
• Add chicken pieces to the pan and start frying them. Add more oil if you have to. 
• Once the chicken starts turning brown, add the curry leaves, grated ginger, and the remaining chopped garlic and sliced shallots. 
• Fry this for 5 minutes while stirring occasionally. 
• Add the chickpea flour, turmeric powder, and salt. 
• Thinly slice the chillies. I added two green chillies and one red chilli to this mix. Cook for another 5 minutes.
• Cook the egg noodles following the instructions on the package. 
• Drain the noodles, and wash them in cold water. Leave it on a colander to drain the water. (Tip: Don’t leave the noodles out for long. They’ll go dry and stick to each other)
• Your curried chicken should be cooked by now with a nice aroma filling up the kitchen. 
• Add the coconut milk, stir well, and bring to a simmer. 
• Cook in medium heat. If the temperature goes high, the coconut milk will curdle. 
• Add salt if required. Switch off. 
• Serve hot – place some noodles and a sliced egg in a bowl, with some finely chopped cilantro, and pour the curried chicken over it. 
• Garnish with spring onions (ideally scallions, but I couldn’t source this). Provide all other accompaniments in small bowls – fried garlic, fried shallots, cilantro, chillies and lime wedges. MUST DO: For the perfect taste, squeeze some lime into your noodle soup just before eating.