Sawaddee ka welcome to hot thai kitchen today for the first time we are making a dish from the north
of Thailand we are making kao soi now kao soi is the noodle soup when the curry broth and it's
topped with crispy egg noodles super delicious and if you've been to Chiang Mai which is the
popular city in the north you've probably had it before now it's a bit of a complex dish there's
lots to do so I'm gonna split this video into two parts this week we'll make the curry paste
and the next week we'll take our curry paste and then finish off the dish all right so let's take
a look at our ingredients for the curry paste 10 large dry chilies seeds removed and then
soaked in water to soften 1 teaspoon of coarse sea salt 1/2 a cup of roughly chopped shallots
ginger peeled and sliced about 10 pieces fresh turmeric peeled and sliced about 8 pieces and
I won't think any less of you if you substitute 1 TSP of turmeric powder 1 and 1/2 tablespoons
of coriander seeds and 3 pots of black cardamom so the ingredient for this curry paste is quite
different from other curry paste that you may have seen and that's because this dish is influenced
by the Chinese immigrants that came to Thailand from the yunnan region of China which sits just
right on top of the north of Thailand so that's why it's a little bit different so let's talk
about the spice that might be unfamiliar to a lot of you this is black cardamom now black
cardamom to me smells like tobacco and leather and a little bit of menthol which doesn't sound
like it would be good in food but trust me it is really good and so the way you work it I
just take my scissor and I crack it so I can get the seeds out because you want to roast the seeds
right and the seeds are inside kind of like this and they're a bit sticky some are stickier than
others and then you just want to break them apart a little bit they don't all have to come apart
but just loose enough so they're not still stuck together in a big bunch just like that and then
we're gonna toast these along with our coriander seeds now where to buy these you can get these
at Chinese grocery stores in which case they'll be labeled as this now I don't dare pronounce it
so it's just look for that in the spice aisle and Indian source is why you can go to Indian stores
and get them in which case they'll be labeled as this so Western stores also sell them but I find
they're a lot more expensive therefore exotic spices stick with the Chinese and Indian stores
are better select better selection and also much more inexpensive so we're gonna toast these and
you can toast them alongside the coriander seeds because there are roughly about the same size
okay and then just toast them on medium-high heat moving them constantly until the coriander seeds
darkens slightly and they smell very very good this should take about three to four minutes so
we're going to share some of our herbs and we're charring them to get them to brown and develop
some extra flavor now I've got a hot saute pan with a tiny little bit of oil the oil is my trick
you don't have to use it but I find it helps the heat transfer a little bit better you could also
just grill them or broil them anything that gets them to char around the edges that's all you need
and just don't move them for you know a minute or so until these the one side has browned and then
flip them and then don't move them again and then that's it no you're done you're not really cooking
it you're just browning it and we're done and now we're just gonna take them and start pounding okay
now we're gonna start pounding the ginger that we toasted just now I just roughly chop them into
small pieces just so that it's a little easier for us when we go to grind them and and that's
another stick for grinding Curry's faces the finer you chop them to begin with the faster it goes in
the mortar and pestle so we're gonna start with our dry spices and you want to start with them
first because you don't want to grind this with everything else because you can't really get them
as fine I find oh that smells really good mmm coriander seeds okay so now that it's very very
fine okay you want to remove it and we're gonna add it in later because if we add everything else
now all this stuff will act kind of like a cushion for everything else that's in it and then it'll
be harder to grind everything else we're gonna go in with the chilies make sure cuz you soaked
these right you don't want any unnecessary water in there because it will splash in your face and
then the salt coarse sea salt - add some friction and get that to a beast okay so now that that's a
paste we're going to add our all the other herbs now you can do this half at a time if you want it
seems to be easier that way now I should mention that the chilies the bigger they are the less
spicy they are so I like to use big dried chilies for curry paste because then it's not too spicy
if you want it more spicy you can do a combination of some of the small ones and some of the big ones
now you can add this stuff back in which will now help because now there's a lot of moisture in here
from all the shallots this will dry it out and make it a little bit easier to pound okay that's
done that's enough this is it this is our pace now it looks cowboy is yellow if you've had it you
know it's yellow and now I know it doesn't look very yellow that's because turmeric is orange but
it cooks to be yellow which brings me to another point if you are working with turmeric it's a good
idea it's a to America turmeric I'm not sure it's a good idea to wear dark color because it will
stain your clothes and it will stay them for a long time it'll also stain your cutting board and
you're just saying it for a long time so just be aware of that both powders and fresh both of them
osteen just as badly okay so this will make two recipes of the cow soy recipe that I'm gonna make
for next week I made a little extra so you have it for next time so you don't have to go through
all this again and so I'll see you next week for the rest of this recipe if you're not subscribed
now is a good time to do so because you'll be alerted when I post the next video and for the
full written recipe of this curry paste visit hot hsn.com and I will see you next time for your next
you