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.
- 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
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.
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.
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.