1 Whole Chicken (cut into quarters)
2 Quarts of Water
2 Quarts Chicken Stock
16 oz. Fine Vermicelli
5 TBSP of Cooking Oil
1 oz. of Galangal
4 Lemongrass (crushed)
8 TBSP Red Curry Paste
2 TBSP Padaek (Optiona)
3 cups Bamboo Shoots
2 cups Boiled Quail Eggs
2 14oz Coconut Milk
4-6 Kaffir Leaves
Fish Sauce
Salt
8 Garlic Cloves
2 Lemongrass
1 oz. Galangal
2 Shallots
1 Purple Cabbage (finely shredded)
1 Green Cabbage (finely shredded)
1 Bundle of fresh mint
1 Bundle of fresh cilantro
1 Bundle of green onion (chopped)
Wedged Limes
Clean the chicken and cut into quarters. In a large pot heat 3 TBSP of oil and brown the chicken. Add in 2 quarts of water and 2 quarts of chicken stock letting it come to a boil. Add the kaffir leaves, galangal, smashed lemon grass, and a TBSP of salt. Simmer covered for 2hrs or until the chicken is cooked and tender.
While the chicken is stewing prepare your herb paste by combining the ingredients garlic, lemongrass, galangal and shallots in a mortar. Use a pestle to smash the herbs into a paste.
Cook rice vermicelli in boiling water for 3-5minutes. Drain as much hot water out and replace with cold water. Pull a handful of noodles, and squeeze out the excess water by wrapping it around your hand. Lay rounded noodle bundle in colander. Repeat for all noodles. Cover the noodles so they don’t dry up.
Clean and prepare your garnish
Remove chicken from broth and debone. You can choose to shred it or pound it with a mortar and pestle. Set chicken aside. Next strain the chicken broth to a large pot to remove any impurities. You should have around 2.5 quarts of broth left.
In a new stockpot heat 2 TBSP of oil and saute the herb paste. Next mix in the curry paste and saute for another 5 minutes until red pulling out the natural oils. Next add in ¼ cup of coconut milk and padaek and blend well. The liquid will evaporate and become thick. Add the shredded chicken and stir to coat.
Transfer the chicken broth into the mixture. Add in bamboo shoots, quail eggs, (See Note) coconut milk, fish sauce, salt (season to taste) . Blend well and let simmer on medium for another 30 minutes.
To serve, place 1-2 vermicelli bundles in a bowl, ladle broth on top, garnish, eat immediately
I wanted to share a few curry brands that are commonly used for this dish:
Red Curry ( Mae Ploy) which is used in this recipe
Red Curry ( Maesri)
Namya (Maesri) This is also optional. I didn’t add this ingredient to the recipe as it’s hard to come by. If you can get your hands on it you will want to do a ratio 2-1.
Example: Red Curry 8oz : Namya 4oz
Step seven add coconut milk in slowly until you get it to a consistency that you desire.
Season to taste by adding small doses of fish sauce and salt.
