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Hi! My name is Margot. My blog is about the things I love to do. That could be what I'm reading, places we visit, my family, food, or whatever else is happening. I hope you'll stay and visit a while. Contact me by email: joyfullyretired (at) gmail (dot) com.

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Candice’s Chiang Mai

There are many advantages to having adventurous children. One advantage is in their food choices. In our case, our children love to try all sorts of unusual (to us) dishes and then they go on to make them at home. [Having grown children is such a joy. Especially true when they become the parent and introduce you to so many new things.]

Today I want to share our daughter Candice’s adaptation of Chiang Mai. I learned that this is a signature dish of Chiang Mai, a city in Thailand. This dish requires some ingredients I had never used or even tasted before. I found them easy to find in the store. This dish is very fragrant and will make your house smell wonderful. It’s also fragrant and tasty once it’s inside your body.

Ingredients:

  • 2 1/2 cups coconut milk
  • 2 tablespoon red curry paste
  • 1 teaspoon ground turmeric
  • 1 pound chicken cut into bite size pieces
  • 2 1/2 cups chicken broth
  • 1/4 cup fish sauce
  • 1 tablespoon dark soy sauce
  • 2 sweet potatoes, peeled and cut into pieces
  • 1 large zucchini, sliced in 1/2 inch pieces
  • juice of one lime
  • salt and pepper to taste
  • 1 pound fresh egg noodles

Directions:

1. Pour about 1/3 of the coconut milk into a wok or large skillet. Bring it to a boil and stir it frequently until it separates.

2. Add the curry paste and the turmeric. Stir until it’s completely blended. Cook for a few minutes.

3. Add the chicken pieces and the sweet potatoe pieces. Stir them to make sure eveything is completely coated with the milk/paste mixture. Cook for another couple of minutes.

4. Add the remaining coconut milk, broth, fish sauce and soy sauce. Let this mixture cook for a while (5 to 10 minutes). Make sure the chicken and sweet potatoes are cooked through.

5. Meanwhile bring another pot of water to a boil. Add the egg noodle. Stir and cook to al dente.

6. When the sweet potatoes are nearly done, add the chunks of zucchini and cook till just soft but not mushy. Add the lime juice.

7. Drain and rinse the noodles. Add them to the chicken mixture OR you can divide noodles into bowls and pour the chicken mixture over the noodles.

This dish does nicely with a variety of garnishes. Try chopped scallions or green onions or shallots, cilantro or red chilies. Candice’s Chiang Mai made enough for four adults and two children. I hope you will feel adventurous in your food choices and give this dish a try.

Talking about food is a regular feature on my blog and others as well. Visit Beth Fish Reads for other bloggers who are participating in Weekend Cooking.

17 comments to Candice’s Chiang Mai

  • Kay

    Margot, that looks very tasty. I know that THai food has some unusual (for me anyway) combinations and flavors. We have some friends who live in Chiang Mai and have for many years. I don’t know if I’ll see them this summer or not, but I’ll try to remember to ask them about this dish. Thanks for sharing it!

  • Okay this sound amazing. I’d probably add a hot chili to the dish. And believe it or not, I have all the ingredients in the house except the sweet potatoes! Good thing I read this before I went shopping today…. I think this will be Sunday night’s dinner.

  • That looks and sounds delicious and actually looks fairly easy to cook. Thanks for sharing the recipe.

  • Mmmm! Now I’m hungry. Will buy the ingredients when I go shopping this weekend. Thank you.

  • Looks interesting. Turmuric is supposed to be really good for you too.

  • Sounds delicious. I liked how you added photos of the various stages while preparing it.

  • …the sweet potatoes are the only thing I do have. and the chicken.
    sounds good, but I am with Beth and would add a hot chili I think.

  • Ooh, I love Thai food! I will bookmark this and hopefully make soon. I love recipes with coconut milk.

    It’s a coincidence, but I also have a recipe with sweet potatoes and red curry paste!! It’s very simple, because the only other ingredient is olive oil. :-)

    It’s here: http://leeswammes.wordpress.com/2010/06/13/spicy-oven-potatoes/

  • I had my first experience with some type of fish sauce in Lyon, France, used in one of that city’s signature dishes and it was not good. I am lucky that the baby allowed me to keep it down so that I did not completely horrify our hosts. This looks more appetizing, but I won’t be rushing out for fish sauce any time soon ;)

  • This looks fantastic and can I just say a huge THANKS for the pictures for each step!!! I may have to try this one for the summer!!

  • It’s always fun to have someone cook for you….and trying new dishes always an adventure. :~)
    I just checked out Lumby Lines and if memory serves me correctly, I found that book on your blog. (please tell me I’m right… )

  • Yikes! Maybe no….it wasnt you who read “Lumby Lines”. ( I can’t find it in your blog) But maybe you should! LOL.
    I’ll let you know if it’s good or not.

  • cerrin

    I love eating Thai food but I dont like cooking it. I am always worried I will mess it up. But I love eating it. Candice is an excelent cook and never scared of trying new recipies. She can cook for me anytime

  • Hi Margot, I made this today for my son and me and we really liked it. I should say, we used vegetarian burger pieces and “proper” potato rather than sweet potato, but it was still very nice.

    Thanks again for the recipe!

  • [...] a recipe from Weekend Cooking from last week: Margot from Joyfully Retired posted a recipe for Chiang Mai on her blog. I love Thai food and don’t need much of an excuse to try it out, so I [...]

  • Tes

    This sounds yummy! The recipe sounds amazing. Thanks for sharing.

  • This looks like a great recipe. I have printed it out and am looking forward to trying it. I will probably include the meat,though if son is home, it will be veggie.