thai Nam Prik Curry Noodles recipe/ Kanom Jin Nam Prik

thai Nam Prik Curry Noodles recipe/ Kanom Jin Nam Prik

ingredients:

• 8 ounce White longxu noodles
• 4 ounce Long beans finely chopped
• 4 ounce 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.

how to:

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.

thanks

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