Ingredients with Measurements:
- 1 package of khanom chin (Thai rice noodles)
- 1 can of coconut milk (13.5 oz)
- 2 tablespoons of red curry paste
- 2 tablespoons of fish sauce
- 1 tablespoon of palm sugar
- 1 cup of sliced bamboo shoots
- 1 cup of sliced eggplants
- 1 cup of sliced green beans
- 1 cup of sliced bell peppers
- 1 cup of 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 according to the package instructions. Drain and set aside.
2. In a wok or large skillet, heat the coconut milk over medium heat until it starts to simmer.
3. Add the red curry paste and stir until well combined.
4. Add the fish sauce and palm sugar, and stir until the sugar has dissolved.
5. Add the sliced bamboo shoots, eggplants, green beans, and bell peppers. Stir until the vegetables are coated with the curry sauce.
6. Cover the wok or skillet and let the vegetables cook for 5-7 minutes, or until they are tender.
7. Add the Thai basil leaves and stir until they are wilted.
8. Serve the curry over the cooked khanom chin, with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 20g
Carbohydrates per serving: 35g
Protein per serving: 7g
Substitutions for ingredients:
- 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.
- Bamboo shoots can be substituted with sliced water chestnuts or baby corn.
- Eggplants can be substituted with zucchini or mushrooms.
- Green beans can be substituted with snow peas or sugar snap peas.
- Bell peppers can be substituted with sliced carrots or onions.
- Thai basil leaves can be substituted with regular basil or cilantro.
Variations:
- Add sliced chicken or shrimp for a protein boost.
- Use different vegetables, such as broccoli, cauliflower, or bok choy.
- Add a tablespoon of tamarind paste for a tangy flavor.
- Use different types of noodles, such as vermicelli or udon.
Tips and tricks:
- To make the curry spicier, add more red curry paste or sliced Thai chilies.
- If the curry is too thick, add a splash of water or chicken broth.
- To make the dish vegetarian, use vegetable broth instead of fish sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave-safe dish for 1-2 minutes, or in a saucepan over medium heat until heated through.
Presentation ideas:
Serve the curry in a large bowl or platter, with the khanom chin on one side and the curry on the other. Garnish with lime wedges and fresh herbs.
Garnishes:
- Fresh cilantro or Thai basil leaves
- Sliced red chilies or jalapenos
- Chopped peanuts or cashews
- Sliced scallions or green onions
Pairings:
- Thai iced tea or iced coffee
- Beer or white wine
- Fresh fruit, such as mango or pineapple
Suggested side dishes:
- Steamed jasmine rice
- Crispy fried tofu
- Spring rolls or egg rolls
Troubleshooting advice:
- If the curry is too spicy, add a tablespoon of coconut milk or sour cream to cool it down.
- If the curry is too thin, let it simmer uncovered for a few minutes to thicken.
Food safety advice:
- Make sure to cook the vegetables until they are tender and fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Khanom chin kaeng si-io is a traditional Thai dish that originated in the central region of Thailand. It is typically made with rice noodles and a curry sauce made with coconut milk, red curry paste, and fish sauce. The dish is often served with a variety of vegetables and herbs, such as bamboo shoots, eggplants, green beans, and Thai basil leaves.
Flavor profiles:
Khanom chin kaeng si-io is a savory and slightly sweet dish with a creamy coconut milk base and a spicy kick from the red curry paste. The vegetables add a fresh and crunchy texture, while the Thai basil leaves add a fragrant and herbaceous note.
Serving suggestions:
Serve the khanom chin kaeng si-io as a main dish for lunch or dinner, with steamed rice or fried tofu on the side. It is also a great dish to serve at a Thai-themed party or potluck.
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Region: Thai