Kao Soi Gai

Start with making curry paste. The first thing to do is to chop dry chilies, remove the seeds and toasted on a pan until lightly brown and fragrance. You will smell it. It's very nice but also can make you cough. After toasted, put the chilies in a bowl and soak in fresh water for 1 hour or until soft. Toast the rest of the spice and herbs in the curry paste ingredient list, in the the same pan, over low heat until fragrance and lightly brown. Note for black cardamom seed Peel its skin and only take the seeds inside to toast. discard the skin.

When the chilies is soft, we can now start pounding curry paste in a mortar.

Start with spices. Grind all of the spice well and put them back into a bowl. Drain out the water from chilies and squeeze the chilies to take out as much of the water as possible.

Grind chilies with salt into a fine paste before adding herbs. Grind the herbs with the chilies until well blend and fine texture. Add shallots and pound until all of the ingredient form into a fine paste.

Keep the curry paste refrigerate for up to one week or put it into your freezer for up to 3 months.

Cooking chicken drumsticks or your preferred part in skimmed coconut cream until soft and tender. It will take around 45 minutes to an hour. Depend on how soft you like your chicken to be.

When the chicken is cooked. We're gonna start to make Kao Soi curry.

Slice 3 shallots, chop coriander, slice pickle vegetable for garnish. Fry a handful of egg noodle or as much as you want.

Start with cracking coconut cream. Add 1/2 Cup of coconut cream into a pot, over medium heat. Add 4 Tbsp of curry paste and stir until well blend into the coconut cream. Consistently stir until coconut cream is boiling, be careful not to burn them. It will take around 10 minutes to crack the cream. It will take longer if you are using canned coconut. You will notice when you stop briefly and see yellow oil floating on the top.

Once the coconut is cracked. Add the rest of the coconut cream and milk, then and chicken +juice. Keep your curry simmer while we are preparing noodles.

Prepare a bowl of room temperature water, a pot of boiling water, a strainer and chopsticks.

Boil water in a big pot and cook egg noodles in boiling water for 1 minutes. Constantly moving the noodle by using chopsticks or your preferred tools. You can substitute Kao Soi noodles with egg noodles, or soba noodles. Don't over crowd the noodles. You can do it in many batches.

When the noodles is cooked, place them into the bowl of room temperature water briefly before straining them and put into a serving bowl.

Add curry and chicken over the noodles and garnish with sliced shallots, coriander, chili oil, a wedge of lime and pickled vegetable.

Serve individually with extra garnishes as sides on the table. Optionally, you can use Asian pickle napa cabbage or your pickle vegetable also, it works well because we just need tangy flavour.