Khanom Pang Khai

Thick-cut toast spread with kaya coconut jam and salted butter, a Bangkok café breakfast staple.

Ingredients

• 600g chicken thighs
• 400g glutinous rice
• a handful of sliced shallots
• 1 1/2 tsp ground turmeric
• 3 tbsp neutral vegetable oil
• 200g bean sprouts
• a handful of fresh mint, chopped
• a generous spoonful of tamarind paste
• 500ml chicken stock

Instructions

1. 1

   Gather and prep the rice noodles and white fish fillets, measuring everything out so it is ready to go.

2. 2

   Heat neutral vegetable oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the sliced galangal and Thai bird's eye chilies, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the white fish fillets, season with red curry paste, and cook until just done, about 5 mins.

5. 5

   Warm the rice noodles alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the rice noodles and spoon the cooked mixture over the top.

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