Khao Soi Fettuccine
Chicken Thigh, Red Curry, Coconut Milk, Fish Sauce, Chile Oil, Cilantro
Chef Song Authaiphan of Merai | Brookline, MA
Yield: 3 servings
Adapted by StarChefs | May 2024
INGREDIENTS
4 ounces red curry paste
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 tablespoon chopped ginger
2 tablespoons chopped rhizome
2 tablespoons neutral oil
28 ounces coconut milk
3 tablespoons fish sauce
4 tablespoons palm sugar
3 boneless chicken thighs
12 ounces fettuccine
Lime wedge
Micro cilantro
Chile oil
METHOD
In a Vitamix Commercial blender, purée curry paste, curry powder, coriander, cardamom, rhizome, and ginger until smooth. Set aside. In a large skillet over medium-high flame, heat oil. Add curry mixture and cook 2 minutes, or until warmed through. Add coconut milk, fish sauce, sugar, and chicken. Increase heat and bring mixture to a boil. Reduce heat and let simmer until chicken is cooked through. Using tongs, remove chicken from the pan. Reduce heat and keep curry warm. Transfer chicken to a sauté pan over high heat and sear skin until golden brown. Set aside. Bring a pot of salted water to a boil. Cook fettuccine until just al dente. Strain and add pasta to the curry. Stir until pasta is well coated. Transfer pasta and curry sauce to a serving bowl. Top with chicken. Garnish with cilantro, chile oil, and squeeze of lime.
