All Good Recipes - Cook delicious culinary delights meals for your family and friends in your own kitchen!

Cook delicious culinary delights meals for your family and friends in your own kitchen!
Eat restaurant quality food at home every night at your own dinner table!
Browse or search for your favorite recipes right here.

ABCDEFGHIJKLMNOPQRSTUVWXYZ123456789



Nam Prik Curry Noodles(Kanom Jin Nam Prik)



* Exported from MasterCook *

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



- - - - - - - - - - - - - - - - - -



Recipes provided by All Good Recipes are property and copyright of their owners.

All Good Lyrics  |  All Good Tabs  |  Partner Sites

© 2024 All Good Recipes. All Rights Reserved.
www.all-good-recipes.com