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Nam prik curry noodles (kanom jin nam prik)
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| Artist: |
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| Categories: |
Asian, Chinese, Curries, Ethnic, Noodles, Pastas & Noodles, Thai, Vegetarian |
| Yield: |
3 |
| Rating: |
no rating. |
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Ingredients:
| | THE NOODLES AND VEGETABLES | | 8
| oz | White longxu noodles | | 4
| oz | Long beans, finely chopped | | 4
| oz | Morning glory | | | - (water spinach) | | | -- roughly chopped | | 1 1/4
| cup | Bean sprouts | | | NAM PRIK SAUCE | | 10
| | Shallots | | | -- finely sliced into rings | | 5
| | Garlic cloves | | | -- finely chopped | | 1/2
| cup | Dried split moong beans | | | -- soaked in water for 6 hrs | | 2
| | Coriander roots | | 1
| tbsp | Red curry paste | | 1 1/4
| cup | Coconut milk | | 2
| tbsp | Light soy sauce | | 1
| tbsp | Sugar | | 1
| tbsp | Tamarind juice | | 1
| tbsp | Lemon juice | | 1/2
| tsp | Chili powder | | 1
| | Kaffir lime, cut in half | | 1
| cup | -Water | | | FRIED DRY CHILIS | | 2
| large | Dried red chilis | | | -- coarsley chopped | | | Oil, (reserved from above) |
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Procedures:
| 1 | Heat 2 tbsp (30 ml) of the oil until a light haze forms, then fry half the shallots and half the garlic until crispy brown. | | 2 | Drain and set aside, keeping the oil for the fried dry chilis. | | 3 | Drain the moong beans, place in a mortar, pound well to form a paste and set aside. | | 4 | In the mortar, pound together the coriander roots with the remaining shallots and garlic until a paste forms, then set aside. | | 5 | In a frying pan or wok heat the remaining unused oil, stir in the red curry paste and cook. | | 6 | Add half the coconut milk, stirring well, add the paste of coriander root, shallot and garlic and thoroughly mix. | | 7 | Add in the moong bean paste and stir well. | | 8 | Add the soy sauce, sugar and tamarind juice, lemon juice and chili powder, stirring constantly. | | 9 | Put the two halves of the kaffir lime into the mixture and continue to cook gently. | | 10 | Thin the remaining coconut milk with the water then stir in to the sauce and boil. | | 11 | Simmer for 1 minute. | | 12 | Quickly stir in the crispy shallot and garlic mix and immediately turn into a serving bowl. | | 13 | Save the remaining oil for the side dish. | | 14 | Fried dry chilis: re-heat the oil and quickly stir-fry the chilis. | | 15 | Turn into a small serving bowl. | | 16 | Serves three. |
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