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
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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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Thai Khanom Jeen Rice Noodles and Curry on the streets of Bangkok
Download your FREE Thai street food guide now:
This special Christmas 2011 episode of Bangkok street food is an introduction of Thai khanom jeen rice noodles topped with coconut curry sauce and raw vegetables.
It's one of my many favorite Thai breakfast dishes!
Khanom jeen are Thai rice vermicelli noodles that are lightly fermented so they remain soft and silky.
They are best eaten with a few scoops of spicy coconut fish curry known as nam ya kati and eaten along with freshly chopped bean sprouts, cucumber, string beans, cabbage, and a few herbs and dried chillies!
Enjoy and Merry Christmas and Happy New Years 2011!
MrBoB Khanom Jeen Noodles & Maesri Namya Sauce
LATEST PRODUCT from Uniqly Thai!
Mr BoB's Khanom Jeen Noodles and Ready to Eat Maesri Namya Curry Sauce, a well-known Thai curry paste.
Khanom Jeen Noodles goes well with Thai Namya; which is a curry usually prepared with fish, and with its basic flavor coming from a mix of finger root, shrimp paste, garlic, shallots, peppers, coconut milk and fish sauce.
Mr BoB Khanom Jeen Noodles and Maesri Namya Curry Sauce is available
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Thai Rice Noodles in Fish Curry with coconut milk
Thai Rice Noodles in Fish Curry with coconut milk cooking
SPIRIT JIM THOMPSON - Kanom Jeen - Nam Ya Pu Pak Tai