How To make Nam Prik Curry Noodles (Kanom Jin Nam Prik)
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
How To make Nam Prik Curry Noodles (Kanom Jin Nam Prik)'s Videos
Vegan Kanom Jeen Nam Ya (Thai Rice Noodles w/ Spicy Coconut Curry)
Hi everyone, we're very proud and excited to share our 100% vegan version of the traditional Kanom Jeen Nam Ya dish.
Kanom Jeen is a famous Thai dish enjoyed by millions of people all over Thailand. It's a truly memorable culinary delight of fermented rice noodles with spicy coconut curry, served with a bounty of local vegetables, herbs, shoots, sprouts and pickles.
An array of colorful garnishes are placed down the middle of the table for everyone to build their own bowl... just how they like it! I hope you enjoy this recipe, let me know how you like it.
Happy Cooking!
Here is the link to the full printable and downloadable recipe.
Check out my Vegan Thai Green Curry Recipe, It's a winner!
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Southern Thai Dishes•Thai Fish Curry • Nam Ya Ka-Ti •How to make Thai Curry Paste |ThaiChef Food
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????ingredients
500 g. Mackerel fish
2 tsp. Turmeric Powder
20 pcs. Dried small red chili
10 pcs. Red chili
65 g. Lemongrass
65 g. Garlic
60 g. Shallot
35 g. Galangal
1 tbsp. Black peppercorn
2 tsp. Salt
2 tbsp. Shrimp paste
10 g. Kaffir lime leaves
200 ml. Vegetable Oil
100 ml. Water
200 ml. Coconut Milk
4 cups. Coconut Milk
70 g. Finger root
40 g. Fish sauce
40 g. Palm sugar
1 cup. Water
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Rice Vermicelli with Curry Paste Kanom Jeen Nam Ngiaw | Thai Food
#udom food #Kanom JEEN Nam Ngiaw #Thai Food
Hello, today Nina would like to share Thai cooking called Khanom Jeen Nam Ngiao. It is rice noodles eaten with curry paste with pork bone and minced pork. It tastes delicious and is a healthy menu.
A side dish with fish, o 177 : kanom JEEN Nam ngiaw concentration. women use soy bean paste instead
Thank you for watching!
Fish Curry Sauce | Rice Noodle with Thai Fish Curry Sauce (Kanom Jeen Nam Ya Pa)
Fish Curry Sauce | Rice Noodle with Thai Fish Curry Sauce (Kanom Jeen Nam Ya Pa)
One of the most loved dishes in Thailand is khanom jeen nam ya or Rice Noodle with Thai Fish Curry Sauce. Fish Curry sauce is basically a curry with fresh fish but today we will use tuna from can. It is very easy and so delicious.
Ingredients
- 6-10 pcs dry chilli
- 4 cloves garlic
-
4 pcs shallots
- 1 pcs lemongrass
- 4-5 pcs finger roots
- 4-5 kafir lime leaves
- 1-2 can Tuna Fish
-
Dried rice vermicelli noodles
- 1 Tbsp Fish sauce, to taste
- 3 Tbsp
Fermented fish sauce
-
Variety of fresh vegetables to serve, such as cucumber, long been, cabbage and picked mustard
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Thai Rice Noodles in Fish Curry with coconut milk
Thai Rice Noodles in Fish Curry with coconut milk cooking