Khao Soi: Gourmet Northern Thai Lamb Curry
Experience the rich and aromatic flavors of Northern Thailand with this gourmet Khao Soi recipe, featuring tender lamb ribs marinated in a blend of aromatic spices. This dish, inspired by the Culinary Institute of America at Greystone, combines fragrant curry pastes and luscious coconut milk to create a rich, creamy curry that perfectly complements the savory lamb. Served over crispy wonton noodles and garnished with vibrant toppings such as pickled mustard greens, diced red onion, fresh cilantro, and zesty lime, this dish promises to transport you to the streets of Chiang Mai. For a more accessible version, simply dice the lamb into cubes and let the curry work its magic, creating an equally flavorful dish that is sure to impress your guests.
N/A
Servings
375
Calories
24
Ingredients
Ingredients
rack of lamb
1 (single with 8 ribs)
ground cumin
2 tablespoons (for spice rub)
ground coriander
2 tablespoons (for spice rub)
curry powder
2 tablespoons (for spice rub)
turmeric powder
1 tablespoon (for spice rub)
garlic cloves
2 (minced)
grapeseed oil
2 tablespoons (for searing)
salt
to taste (for seasoning)
vegetable oil
2 tablespoons (for cooking curry)
yellow curry paste
4 ounces (1 can)
red curry paste
2 ounces (0.5 can)
ground cumin
1 tablespoon (for curry)
ground coriander
1 tablespoon (for curry)
curry powder
1 tablespoon (for curry)
turmeric powder
0.5 tablespoon (for curry)
fish sauce
to taste (for seasoning)
white sugar
to taste (for seasoning)
coconut milk
3 (13.5 ounce) cans (for curry)
wonton strips
1 (1 lb) package (for serving)
pickled mustard greens
1 cup (diced)
red onion
1 (diced)
lime zest
1 (for garnish)
cilantro leaf
1 cup (for garnish)
red chili oil
1 tablespoon (for garnish)
Instructions
1
In a small bowl, combine the ground cumin, ground coriander, curry powder, turmeric powder, and minced garlic. Rub this spice mixture all over the rack of lamb and wrap it tightly in plastic wrap. Refrigerate for at least a few hours to allow the flavors to meld, ideally overnight. Allow the lamb to come to room temperature before cooking.
2
In a medium saucepan over low heat, add 2 tablespoons of vegetable oil. Stir in the yellow and red curry pastes, allowing them to cook for about 2 to 3 minutes until fragrant. Mix in the remaining spices: ground cumin, ground coriander, curry powder, and turmeric powder. Gradually add in the first can of coconut cream, stirring constantly for about 5 minutes to ensure the spices are well incorporated. Follow with the rest of the coconut milk, bringing the mixture to a gentle boil. Season with fish sauce and sugar to taste. Reduce the heat and let it simmer for 30 minutes. Adjust seasoning as needed.
3
Preheat the oven to 375°F (190°C). Heat a large sauté pan over medium-high heat and add the grapeseed oil. Season the marinated lamb with salt on all sides, then sear it in the hot pan until it is golden brown, about 4-5 minutes per side. Transfer the seared lamb to the oven and roast for 15 to 17 minutes until it reaches medium-rare doneness. Let the lamb rest for 5 minutes before slicing between the ribs.
4
To plate, place about 2 ounces of fried wonton strips in the center of each serving plate. Lay the sliced lamb rack atop the wontons. Generously ladle the hot curry sauce over the lamb and finish with a sprinkle of diced red onion, pickled mustard greens, lime zest, and fresh cilantro. Drizzle with red chili oil for an extra kick, and add a small mound of wonton noodles on the side for added crunch and flavor. Enjoy!
Nutrition Information
29g
Fat
12g
Carbs
26g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Khao Soi?
Khao Soi is a rich and aromatic Northern Thai curry dish known for its creamy coconut milk base and combination of soft and crispy noodles.
What specific meat is used in this gourmet version?
This recipe features a rack of lamb with 8 ribs, offering a gourmet twist on the traditional dish.
How long should the lamb be marinated?
The lamb should be marinated for at least a few hours, but ideally overnight, to allow the spices to meld.
What spices are used in the lamb rub?
The spice rub consists of ground cumin, ground coriander, curry powder, turmeric powder, and minced garlic.
Can I use a different cut of lamb?
Yes, for a more accessible version, you can simply dice the lamb into cubes.
What are the two types of curry paste required?
The recipe calls for 4 ounces of yellow curry paste and 2 ounces of red curry paste.
How long does the curry sauce need to simmer?
The curry sauce should simmer for 30 minutes after bringing it to a gentle boil.
What is the recommended oven temperature for the lamb?
The lamb should be roasted in a preheated oven at 375°F (190°C).
How do I sear the lamb before roasting?
Heat grapeseed oil in a large sauté pan and sear the lamb for 4-5 minutes per side until golden brown.
How long does the lamb roast in the oven?
The lamb should roast for 15 to 17 minutes until it reaches medium-rare doneness.
Should the lamb rest after cooking?
Yes, allow the lamb to rest for 5 minutes before slicing between the ribs.
What is used as the base for plating?
The dish is plated over approximately 2 ounces of fried wonton strips.
What garnishes are used for Khao Soi?
Traditional garnishes include diced red onion, pickled mustard greens, lime zest, fresh cilantro, and red chili oil.
How many cans of coconut milk are needed?
The recipe requires three 13.5-ounce cans of coconut milk.
What are the nutritional values for this dish?
Each serving contains approximately 375 calories, 29g of fat, 12g of carbohydrates, and 26g of protein.
How do I adjust the flavor of the curry?
You can season the sauce with fish sauce and sugar to taste during the simmering process.
Why is grapeseed oil used?
Grapeseed oil is used for searing because it has a high smoke point, ideal for browning meat.
Is there a specific way to prepare the garlic?
The two garlic cloves should be minced before being added to the lamb spice rub.
What provides the extra 'kick' in this dish?
A drizzle of red chili oil at the end adds an extra kick of heat.
How do I incorporate the coconut cream and milk?
Gradually add the first can of coconut cream while stirring, then follow with the remaining coconut milk.
What is the origin of the inspiration for this recipe?
This recipe is inspired by the Culinary Institute of America at Greystone.
What should I do with the lamb before cooking it?
Allow the marinated lamb to come to room temperature before you start cooking.
What type of oil is used for the curry sauce?
Two tablespoons of vegetable oil are used to sauté the curry pastes and spices.
How are the pickled mustard greens prepared?
The recipe suggests using 1 cup of diced pickled mustard greens as a garnish.
Can I add more crunch to the dish?
Yes, you can add a small mound of wonton noodles on the side for added crunch.
Is fish sauce necessary?
Fish sauce is used for seasoning to provide the traditional savory and salty profile of Thai cuisine.
How do I handle the curry pastes?
Cook them in oil for 2 to 3 minutes until they become fragrant before adding other liquids.
What size package of wonton strips is needed?
The recipe calls for a 1-pound package of wonton strips.
How many lamb ribs are in a rack for this recipe?
A single rack with 8 ribs is specified.
What is the role of turmeric in this recipe?
Turmeric powder is used both in the lamb rub and the curry sauce for its earthy flavor and vibrant yellow color.