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Nam Prik Curry Noodles (kanom Jin Nam Prik)

An indian recipe for Nam Prik Curry Noodles (kanom Jin Nam Prik), made with Vegetables, White Longxu Noodles, Long Beans, Morning Glory Roughly Chopped, and Bean Sprouts Nam Prik Sauce. Serves 3. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• to taste
• 8 oz
• 4 oz
• 4 oz
• 1 1/4 cup
• 10
• 5
• 1/2 cup
• 2
• 1 tbsp
• 1 1/4 cup
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1/2 tsp
• 1
• 1 cup

Method (preview)

1. 1

   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.

2. 2

   Drain and set aside, keeping the oil for the Fried Dry Chilis.

3. 3

   Drain the moong beans, place in a mortar, pound well to form a paste and set aside.

4. 4

   In a frying pan or wok heat the remaining unused oil, stir in the red curry paste and cook.

5. 5

   Add half the coconut milk, stirring well, add the paste of coriander root, shallot and garlic and thoroughly mix.

6. 6

   Add in the moong bean paste and stir well.

7. 7

   Add the soy sauce, sugar and tamarind juice, lemon juice and chili powder, stirring constantly.

8. 8

   Put the two halves of the kaffir lime into the mixture and continue to cook gently.

9. 9

   Thin the remaining coconut milk with the water then stir in to the sauce and boil.

10. 10

    Simmer for 1 minute.

11. 11

    Quickly stir in the crispy shallot and garlic mix and immediately turn into a serving bowl.

12. 12

    Save the remaining oil for the side dish.

13. 13

    FRIED DRY CHILIS: Re-heat the oil and quickly stir-fry the chilis. Turn into a small serving bowl. Serves three.

14. 14

    Bhumichitr Typed for you by Karen Mintzias