Northern Thai chicken curry made with homemade curry paste and chicken stock, chicken thighs and fresh coconut cream/milk. Served with both soft and crispy homemade egg noodles, and garnished with pickled mustard greens, crispy-fried shallots and dried chilis, all homemade.  Serves 4-6.

  • Heating/Serving Instructions.

    Heat chicken curry over low heat until soup is bubbling and chicken is just warmed through. Cook raw noodles in boiling water for 1-2 minutes or until soft.

    To serve:

    Place some soft noodles in each bowl. Ladle a piece of chicken and a generous serving of curry over the noodles. Top with crispy noodles. Garnish with the chopped mustard greens and crispy shallots and squeeze some lime onto everything. Serve aditional mustard greens, crispy shallots, lime and dried chilis on the side.