Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Tender beef or bnls chicken
Cut 1 cubic inch pie
1 1/2 ts Indian yellow curry powder
(Pong Garee)
3 1/2 c Coconut milk -- separate
Thick
Part from the thin
3 tb Yellow curry paste (Krung --
Geang Garee)
3 tb Fish sauce
1 c Thin dried rice noodles --
(Sen Mee Kao), fried
Amount of oil -- until
Crispy and dra
6 Tangerine size balls of --
Fresh Chinese wonton
(Ba Mee Sod)
2 tb Chopped cilantro
1/4 c Chopped red onions
Juice of 2 limes
2 tb (or to taste) ground --
Dried chilies (optio

*Kao Soy Combine meat with yellow curry powder and marinate 20
minutes. Reserve 1/2 cup thick coconut milk in a serving container or
gravy bowl and set aside. In a small saucepan, stir-fry curry paste
in 1 cup thick coconut milk over low heat until fragrant. At the same
time, cook meat in the remaining coconut milk over low heat till
tender. Pour the cooked curry paste into the chicken pot. Add fish
sauce and simmer over low heat until a thin layer of oil appear on
the surface. Remove from heat and replace cover to keep warm. In a
large pot, bring lots of water to a rapid boil. Loosen the noodles
and drop them into the water. Cook until soft and somewhat
transparent (about 3-4 mins), stirring occasionally. Drain and rinse
with cold water. Set aside to drain completely. When ready to serve,
put a desired amount of noodles in the serving dish. Drizzle about
1/2 Tbsp coconut milk. Top with the curry and sprinkle chopped
cilantro, chopped onions, fried rice noodles,lime juice and ground
chilies to taste. Makes about 6 servings.

Recipe By :

Browse by categories