Curry noodles with chicken (Kuai-tiao kaeng sai kai) from Simple Thai Food: Classic Recipes from the Thai Home Kitchen (page 125) by Leela Punyaratabandhu

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute light brown sugar for palm sugar. See the book's recipe for "red curry paste" ingredients and "kari curry paste" ingredients.

  • bernalgirl on July 27, 2024

    This is a rich and complex curry that needs noodles or rice for balance. I substitute thinly sliced Napa cabbage for mung beans sprouts and did not have preserved radish on hands to garnish, and still enjoyed this immensely.

  • TrishaCP on November 30, 2018

    I thought this dish was good. It is very saucey. The first night we ate it with noodles and the second night with rice and I liked it better with the rice. I used homemade yellow curry paste from the book, and store-bought red curry paste. I don't think the hard-boiled eggs are vital but you definitely need the fried shallots (crispiness and bite) and cilantro (fresh herbiness).

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Reviews about this recipe

  • Serious Eats

    The finished curry is quite complex when made from scratch, and it clings to the rice noodles with comforting ease.

    Full review
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