Thai Khao Soi Recipe | Food Diaries | Masala TV | Zarnak Sidhwa | Thai Food

Method:
Heat oil. Add chopped spring onions and sauté. Then add the grated ginger and minced garlic. Sauté. Add the Thai red curry paste and mix in. Grind the chopped roasted capsicum into a paste with little coconut milk. Add this into the wok and cook further. Then add the boneless chicken and mix. Cover and cook. Then add the remaining coconut milk, soy sauce, fish sauce, Worcestershire sauce and chicken stock. Let this simmer until the chicken is done. Then add the sugar and salt. To serve, place some boiled noodles in a bowl. Pour the chicken curry on top, garnish with boiled eggs, chopped spring onions, sliced onion, coriander leaves and a squeeze of lemon and serve.

Method:
For the cupcakes, place all of the ingredients, except the boiling water, into a large mixing bowl. Beat the mixture until smooth and well combined. Add the boiling water to the mixture, a little at a time, until smooth. Divide the batter between the cupcake cases and bake in the oven at 180 degrees C for 25minutes, or until a skewer inserted into the centre comes out clean. Allow to cool completely before icing.
For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1–2 hours, or until thick enough to spread over the cupcakes.