Even I never thought I could get a bowl of leftovers through the better part of one week, but I reckoned without Chiang Mai curry noodles. This dish hails from the northern part of Thailand and finds its roots in Burmese cooking, according to Real Thai, but Thais have adopted it for their own and have worked some changes on it. The recipe I used came from Quick and Easy Thai, and can be found here.
I followed the recipe the first night (apart from not making the deep-fried noodle nest intended to garnish the dish). The next night, I decided it needed some more noodles, so I cooked some rice flakes and tossed them into the curry. Also not bad, though a curry with two different kinds of noodles was probably overkill. The following night, I thought the remaining curry needed another infusion of starch to make up for the noodles that had been eaten, so this time I made jasmine rice and stirred it in. I froze a portion of that version, and that was what went to the Falcon Ridge Folk Festival with me. The meat I used was chicken thigh meat.
This made a good solid meal (well, ok, several good solid meals). It was a relatively mild curry in terms of heat. The chicken thigh meat complemented the sweet coconut milk-based curry nicely. Another winner from my latest favorite cookbook.