Chiang Mai (Khao Soi) Noodles

• 3 tablespoons oil
• 3 garlic cloves, crushed
• 4 shallots, chopped
• 4 cups coconut milk
• 2 tablespoons curry powder
• 1 tablespoon red curry paste
• 8 ounces beef, cut into 1-inch cubes
• 1/2 cup fish sauce
• 1/4 cup sugar
• 1/2 teaspoon turmeric
• 1 tablespoon lime juice
• 3 cups water
• 6 ounces fresh thin egg noodles (ba mee)
• 1 green onion, chopped
• 1 tablespoon cilantro leaves or 1 tablespoon coriander leaves, chopped
• Garnish
• 2 shallots, sliced
• 1/2 lime, in wedges
• 1/4 cup sliced Chinese mustard pickle

1. Heat a large saucepan and add oil.
2. When oil hot, stir-fry garlic & shallots for 30 seconds.
3. Add coconut milk, curry posder, red curry paste, and then the beef.
4. Heat to boiling, then reduce to medium heat.
5. Simmer for ~30 minutes.
6. Add fish sauce, sugar, turmeric, and lime juice.
7. Stir to combine all the ingredients and bring to a slow boil.
8. Continue to cook for 10 minutes.
9. In a medium saucepan, heat the water to rapid boiling.
10. Stir in fresh noodles and cook for 1 minute in rapidly boiling water.
11. Drain the noodles and place in a serving bowl.
12. Pour curry mixture over the noodles and top with the green onion and the cilantro.
13. Serve with the garnish ingredients arranged on the side.

oil, garlic, shallots, coconut milk, curry powder, red curry, beef, fish sauce, sugar, turmeric, lime juice, water, egg noodles, green onion, cilantro, shallots, lime, chinese mustard pickle

Taken from www.food.com/recipe/chiang-mai-khao-soi-noodles-356229 (may not work)