Nam Prik Curry Noodles Kanom Jin Nam Prik

Ingredients

THE NOODLES AND VEGETABLES 8 oz white longxu noodles 4 oz long beans, finely chopped 4 oz morning glory (water spinach) - ro, ughly choppe 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 water FRIED DRY CHILIS 2 large dried red chilis - coarsley chopped 1 oil, (reserved from above)

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Preparation
 
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

 

 
Servings: 3

 

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