This dish is the meat containing version of Khao Suey and is probably the most popular Khao Suey version.

  • 1.5 kg (3 ½ lb) chicken
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon salt
  • 8 pints water
  • 500 ml commercial coconut milk and 250 ml thick coconut cream  (or extract 2 lbs grated coconut and separate the light layer from the milk).
  • 2 cups minced onion
  • 1/2 cup minced garlic
  • 5 whole dried chillies
  • 1 cup oil
  • 2/3 cup gram flour
  • 2 tablespoons fish sauce
  • 1 kg (~2 lbs) dry wheat noodles or egg noodles

  • 170 gm (6 oz) dry rice noodles
  • 8 duck or fowl eggs
  • dried chillie powder
  • 3 sliced onions
  • 1 cup chopped spring onion greens
  • Preserved mustard greens
  • 5 limes

  1. Disjoint chicken. Rub with turmeric and salt. Boil in 5 pints water for 20 minutes.
  2. Extract coconut milk or use canned products. Keep thick cream separate from thin milk.
  3. Soak 5 chillies in water and homogenise. Minced onion and garlic may be pounded also. Heat 2 tablespoons oil and fry chillie over low heat to get red oil.
  4. Remove meat from chicken bones and dice it finely. Smash bones, return to cooking water and re boil to make a  smashing stock. Strain before use.
  5. Heat oil and fry rice noodles until crisp, taking care not to burn. Remove from heat and drain the noodles. When cool, keep airtight till serving time or prepare just before serving.
  6. Reheat oil and fry the garlic onion paste until fragrant. Add chicken meat and fry until moisture is absorbed. Strain in stock. Make a paste of gram flour, add to pot, and stir well to prevent sticking.
  7. When pot boils again, add the reduced coconut milk, and lower the heat to a simmer.
  8. Add fish sauce to taste.
  9. Add thick coconut cream and red chillie oil to float. Lower the heat and keep curry hot.

  1. Hardboil eggs and slice finely.
  2. Pan roast chillie powder till dark and fragrant.
  3. Soak sliced onions in water.
  4. Chop spring onion greens finely.
  5. Cut lime wedges.
  6. Cut the mustard greens into small bite size pieces if supplied in larger sizing.

  1. In a large pot, boil wheat noodles fast, keeping heat high (pasta packets generally have a good guide to the best timings for cooking). Test, and when done, drain, run cold water through, drain again, and mix with a trace of oil, tossing well to prevent sticking.
  2. Serve pasta on a long serving dish or in individual bowls; serve curry piping hot in a big tureen; chillie powder and sauce in small dishes; sliced onions, lime wedges, chopped greens, and sliced eggs on plates; and crispy rice noodles in a large bowl.
  3. 3/4 cup pasta and 1 1/2 cups curry is a good serve and mix of ingredients.
  4. Add small accompaniments as desired.