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               NAM PRIK CURRY NOODLES (KANOM JIN NAM PRIK)

Recipe By     : 
Serving Size  : 3    Preparation Time :0:00
Categories    : Thai                             Vegetarian
                Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
          ---           -----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   c            Bean sprouts
                        -----NAM PRIK SAUCE-----
  10                    Shallots
                        -- finely sliced into rings
   5                    Garlic cloves
                        -- finely chopped
     1/2   c            Dried split moong beans
                        -- soaked in water for 6 hrs
   2                    Coriander roots
   1       tb           Red curry paste
   1 1/4   c            Coconut milk
   2       tb           Light soy sauce
   1       tb           Sugar
   1       tb           Tamarind juice
   1       tb           Lemon juice
     1/2   ts           Chili powder
   1                    Kaffir lime -- cut in half
   1       c            -Water
                        -----FRIED DRY CHILIS-----
   2       lg           Dried red chilis
                        -- coarsley chopped
                        Oil -- (reserved from
                        above)

  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.  Drain and set aside, keeping the
  oil for the Fried Dry Chilis.
  
  Drain the moong beans, place in a mortar, pound well
  to form a paste and set aside.  In the mortar, pound
  together the coriander roots with the remaining
  shallots and garlic until a paste forms, then set
  aside. In a frying pan or wok heat the remaining
  unused oil, stir in the red curry paste and cook.  Add
  half the coconut milk, stirring well, add the paste of
  coriander root, shallot and garlic and thoroughly mix.
  Add in the moong bean paste and stir well.  Add the
  soy sauce, sugar and tamarind juice, lemon juice and
  chili powder, stirring constantly.  Put the two halves
  of the kaffir lime into the mixture and continue to
  cook gently. Thin the remaining coconut milk with the
  water then stir in to the sauce and boil. Simmer for 1
  minute.  Quickly stir in the crispy shallot and garlic
  mix and immediately turn into a serving bowl.  Save
  the remaining oil for the side dish.
  
  FRIED DRY CHILIS: Re-heat the oil and quickly stir-fry
  the chilis.  Turn into a small serving bowl.  Serves
  three.
  
  Source: Thai Vegetarian Cooking by Vatcharin
  Bhumichitr Typed for you by Karen Mintzias
 


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