Chiang Mai Twist
Background and History
Chiang Mai Twist is a contemporary culinary creation inspired by the vibrant and rich flavors of Chiang Mai, located in Northern Thailand. This dish is a fusion that takes the traditional Khao Soi, a popular Northern Thai noodle curry, and infuses it with global influences for a modern twist. The traditional Khao Soi itself originated from the culinary traditions of the region's ethnic Tai people and has been a staple in the area long before its international recognition.
The dish's uniqueness comes from combining two distinctively different noodle preparations – soft egg noodles immersed in a fragrant coconut curry broth, and crispy noodles placed atop, offering a delightful textural contrast. Additionally, Chiang Mai Twist emphasizes the balance of flavors featuring sweet, salty, sour, and spicy notes that are synonymous with Thai cuisine.
Embracing both the history and innovation, Chiang Mai Twist is a masterpiece for those who appreciate the complexity of flavors and the artistry of modern culinary techniques.
Ingredients
- Egg Noodles - 200g
- Chicken Thighs - 500g
- Coconut Milk - 400ml
- Red Curry Paste - 3 tablespoons
- Chicken Broth - 500ml
- Soy Sauce - 2 tablespoons
- Palm Sugar - 1 tablespoon
- Fish Sauce - 1 tablespoon
- Lime - 1
- Shallots - 2, thinly sliced
- Garlic - 4 cloves, minced
- Ginger - 1-inch piece, grated
- Pickled Mustard Greens - 100g, sliced
- Cilantro - for garnishing
- Fresh Chili - sliced, for heat
- Vegetable Oil - for frying
Preparation
To prepare the egg noodles, divide them into two equal portions. Boil one portion until tender and set aside. Heat the oil in a wok and fry the other portion until crispy. Reserve the crispy noodles for garnishing later.
Prepare the chicken thighs by cutting them into bite-sized pieces. In a large pot, add a little oil over medium heat. Add the shallots, garlic, and ginger and sauté until fragrant.
Cooking Process
- Add the red curry paste and cook for about 2 minutes, until the oils separate from the paste and it's aromatic.
- Add the prepared chicken, stir well with the curry paste, and cook until the chicken is almost done.
- Pour in the coconut milk and chicken broth. Stir to combine and bring to a simmer. Let it cook for about 10 minutes to allow the flavors to meld and the chicken to become tender.
- Season the broth with soy sauce, palm sugar, and fish sauce. Squeeze in the juice of half a lime.
- Taste and adjust the seasoning; it should balance sweet, salty, and slightly sour flavors.
- For a thicker consistency, simmer longer with a partially covered lid. For thinner broth, add more chicken broth.
The cooking time can range from 20-30 minutes, so keep your cooking timer handy to ensure perfect consistency.
Serving Suggestions
To serve, place a portion of boiled egg noodles in each bowl, ladle the chicken and curry broth over the noodles. Top with crispy noodles, a handful of pickled mustard greens, sliced shallots, and a sprinkle of cilantro. For those who like it spicy, add slices of fresh chili.
Serve with a wedge of lime on the side to squeeze over just before eating for an additional zest.
Enjoying Chiang Mai Twist
Chiang Mai Twist is best enjoyed leisurely, allowing the complex flavors to be savored with each bite. The contrast of the tender, flavorful chicken and creamy broth with the crispy noodle topping provides an exciting texture. Pair it with a light, crisp beer or a chilled Thai iced tea to balance the spices with each sip.
This dish is not only a feast for the palate but also an experience that encapsulates the vibrant culture and culinary excellence of Chiang Mai. Whether shared with friends or enjoyed solo, this dish invites you to explore the intriguing world of fusion gastronomy.