A Burmese chicken curry dish this week, but this is not the Khao Soi chicken curry that can be found in Chiang Mai and a few selected restaurants throughout Thailand. This is more spicy and does not have the egg noodle base.
| Ingredients | Serves 4 |
| Chicken skinless, boneless | 750 gm |
| Onions chopped | 2 large |
| Garlic minced | 8 cloves |
| Green chillies (seeded and chopped) | 2 |
| Red chilli sliced | 1 |
| Fresh ginger minced | 1 tspn |
| Water | 1 liter |
| Turmeric powder | 1 tspn |
| Salt | 1 tspn |
| White pepper | ¼ tspn |
| Vegetable oil | 2 tbspns |
| Thick coconut milk | 375 ml |
| Fish sauce to taste | |
| Coriander, chopped | 2 tbspns |
Cooking Method
Cut the chicken into bite-sized pieces and rub with salt and white pepper. Put into saucepan and cover with water, add turmeric and bring to the boil. Remove chicken pieces and reserve the stock.
In the mortar, pound the onion, garlic, ginger and green chillies to a paste and then stir-fry in the wok for five minutes. Add the chicken pieces and fry for another two minutes.
Now add the reserved stock and the coconut milk and simmer until the liquid is slightly thickened and oily. Flavor to taste with salt, then add chopped coriander and sliced red chillies and serve.
