Chiang Mai Chicken

• 2 chicken legs
• 4 tablespoons. coconut cream
• 1 tablespoons palm sugar
• 2 tablespoons light soy sauce
• 1 teaspoon dark soy sauce
• 2 cups chicken stock
• 1 handful of fresh egg noodles
• A few deep-fried egg noodles
• 2 spring onion, chopped
• 1 handful of chopped coriander leaves
• 3 big, red, dried chillies, deseeded, soaked in water for 10 minutes, drained, chopped
• 2 red shallots, chopped
• 1 teaspoon coriander seed, roasted
• 2 garlic cloves, chopped
• 1 inch fresh turmeric, peeled and chopped
• 1 inch fresh ginger, peeled and chopped
• 3 coriander roots, scraped and chopped
• Pinch of salt
• Thai pickled vegetables
• 1 shallot, sliced finely
• 1 lime, cut in wedges

1. Pound the paste ingredients together, using a pestle and mortar, until smooth.
2. Simmer the coconut cream in a pan until the oil starts to separate. Turn down the heat and add the paste. Fry the paste in the oil for 5 minutes. Add the chicken and simmer. Season with palm sugar, light and dark soy sauce. Moisten with stock and simmer for about 20 minutes, the chicken should be cooked.
3. Blanch the egg noodles, put into a bowl, top with the chicken and pour
4. over the soup. Top it with deep-fried egg noodles and garnish with spring
5. onion and coriander. Serve with pickled vegetables, slices of shallot and
6. wedges of lime.

chicken, coconut cream, palm sugar, soy sauce, soy sauce, chicken stock, handful of fresh egg noodles, egg noodles, spring onion, handful, red, red shallots, coriander seed, garlic, turmeric, ginger, coriander roots, salt, vegetables, shallot, lime

Taken from www.seriouseats.com/recipes/2012/03/chiang-mai-chicken-recipe.html (may not work)