Chiang Mai Gold
Background and History
The dish known as Chiang Mai Gold is a savory and aromatic curry originating from the Northern region of Thailand. Often compared to the more commonly known Khao Soi, its culinary roots trace back to when Chinese-Muslim traders brought their cooking traditions to this part of Thailand. The name 'Chiang Mai Gold' reflects the vibrant golden color of the curry, imparted by the rich turmeric and spices that define it.
Historically, Chiang Mai Gold was prepared as a special dish to celebrate significant occasions and gatherings. The region's abundance of aromatic herbs and spices was naturally incorporated into local dishes, making them intensely flavorful and unique. Over time, this dish has become a modern staple for anyone visiting Chiang Mai, offering a delightful balance between creamy and spicy flavors.
Ingredients
To make Chiang Mai Gold, gather the following ingredients to ensure an authentic culinary experience:
- Chicken - 500g, preferably thighs for tenderness
- Coconut Milk - 400ml to impart creaminess
- Turmeric - 2 teaspoons for color and aroma
- Curry Powder - 3 tablespoons, choose one with a balance of spices
- Lemongrass - 2 stalks crushed for depth of flavor
- Galangal - 1-inch piece, sliced
- Ginger - 1 tablespoon, minced
- Garlic - 4 cloves, minced
- Shallots - 2, finely chopped
- Fish Sauce - 2 tablespoons for seasoning
- Palm Sugar - 1 tablespoon for sweetness
- Lime - 1 juiced for acidity
- Noodles - 300g, traditionally egg noodles used
- Coriander - a handful, chopped for garnish
- Peanuts - 50g, crushed for garnish
- Chili Oil - according to taste, for heat
Preparation and Cooking Process
Step 1: Preparing the Chicken
Start by marinating the chicken pieces in a mixture of turmeric and curry powder. Allow this to sit for at least 30 minutes to absorb the flavors fully. Marination helps in tenderizing the meat, making your dish succulent.
Step 2: Cooking the Curry Base
In a large pot, heat some oil and sauté the shallots, ginger, and garlic until they turn golden brown. Add the lemongrass and galangal, stirring continuously to prevent any burning.
Step 3: Adding Coconut Milk
Pour the coconut milk into the pot, turning the heat to medium-low. Allow it to simmer for a few minutes, ensuring that the milk does not separate. This is crucial for the richness of the curry.
Step 4: Cooking the Chicken
Add the marinated chicken into the curry base. Stir well, making sure all pieces are coated with the golden curry sauce. Cover the pot and let it cook over a low flame, stirring occasionally to prevent sticking until the chicken is thoroughly cooked, which should take around 20 minutes. You can use the cooking timer for accurate timing.
Step 5: Seasoning the Curry
Once the chicken is cooked, season the curry with fish sauce, palm sugar, and lime juice. Adjust as per your taste to balance the flavors perfectly.
Step 6: Preparing the Noodles
While your curry simmers, boil the noodles as per package instructions until al dente. Drain and set aside. For a traditional touch, fry half of the noodles until crispy to use as a topping.
Step 7: Serving Your Dish
In a bowl, place a portion of noodles and ladle the Chiang Mai Gold curry over them. Top with the fried crispy noodles, coriander, peanuts, and a drizzle of chili oil if desired.
Enjoying Chiang Mai Gold
Chiang Mai Gold is best enjoyed with a spoon and fork, mixing the elements together before your first bite. Elevate the flavors by pairing it with a fresh side of pickled mustard greens or a crispy Thai salad. This dish is perfect for a comforting meal on a cool day, evoking the essence of Thailand's culinary richness with every bite.