Ingredients with Measurements:
- 1 lb. fresh or dried khanom chin noodles
- 2 cups coconut milk
- 2 tbsp. red curry paste
- 1 tbsp. fish sauce
- 1 tbsp. palm sugar
- 1 cup sliced bamboo shoots
- 1 cup sliced eggplant
- 1 cup sliced green beans
- 1 cup sliced bell peppers
- 1 cup Thai basil leaves
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Colander
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Cook the khanom chin noodles according to package instructions. Drain and set aside.
2. In a wok or large skillet, heat the coconut milk over medium heat.
3. Add the red curry paste and stir until fragrant.
4. Add the fish sauce and palm sugar and stir until dissolved.
5. Add the bamboo shoots, eggplant, green beans, and bell peppers. Stir until the vegetables are coated with the curry sauce.
6. Cover and simmer for 10-15 minutes, or until the vegetables are tender.
7. Add the Thai basil leaves and stir until wilted.
8. Serve the curry over the cooked khanom chin noodles, garnished with lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 35g
Protein: 8g
Substitutions for ingredients:
- Khanom chin noodles can be substituted with rice noodles or spaghetti.
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Palm sugar can be substituted with brown sugar or honey.
- Vegetables can be substituted with any other vegetables of your choice.
Variations:
- Add chicken, shrimp, or tofu for extra protein.
- Use different types of curry paste for different flavors.
- Add more or less vegetables depending on your preference.
Tips and tricks:
- To make the curry spicier, add more red curry paste or sliced Thai chilies.
- To make the curry milder, use less red curry paste or substitute with green or yellow curry paste.
- To make the curry creamier, use full-fat coconut milk instead of light coconut milk.
Storage instructions:
Store leftover curry and noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry and noodles separately in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry and noodles in separate bowls and let your guests assemble their own plates.
Garnishes:
Garnish with chopped cilantro, sliced red onions, or chopped peanuts.
Pairings:
Serve with a side of steamed rice or naan bread.
Suggested side dishes:
Serve with a side of stir-fried vegetables or a fresh salad.
Troubleshooting advice:
- If the curry is too thick, add more coconut milk or water to thin it out.
- If the curry is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
Make sure to cook the vegetables and noodles thoroughly to prevent foodborne illness.
Food history:
Khanom chin kaeng pa is a traditional Thai dish that originated in the southern region of Thailand. It is typically made with fresh khanom chin noodles and a spicy curry sauce made with coconut milk and red curry paste.
Flavor profiles:
Khanom chin kaeng pa is a spicy and creamy dish with a complex flavor profile. The curry sauce is spicy, sweet, and savory, while the vegetables add a fresh and crunchy texture.
Serving suggestions:
Serve khanom chin kaeng pa as a main dish for lunch or dinner.
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Region: Thai