Nam Prik Curry Noodles (Kanom Jin Nam Prik)
Noodles and Vegetables
8 oz white long xu noodles
4 oz long beans finely chopped
4 oz morning glory (water spinach)
1 roughly chopped
1 1/4 cup bean sprouts
NAM PRIK SAUCE:
10 shallots - finely sliced
5 garlic cloves - finely -chopped
1/2 c dried split mung beans - -soaked in water
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 CHILES:
2 lg dried red chiles coarsely chopped
oil (reserved from above).
Heat 2 tbs. (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 mung 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 mung 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 chiles. Turn into a small serving bowl. Serves
three. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr
Yield: 3
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