Chiang Mai (Khao Soi) Noodles - cooking recipe

Ingredients

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

Preparation

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