Ingredients with Measurements:
- 1 pound of fresh rice noodles
- 1 pound of pork ribs
- 2 tablespoons of red curry paste
- 1 tablespoon of shrimp paste
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 1/2 cup of cherry tomatoes
- 1/2 cup of sliced bamboo shoots
- 1/2 cup of sliced long beans
- 2 cups of water
- 1/4 cup of fish sauce
- 1/4 cup of vegetable oil
- 1/4 cup of fried shallots
- 1/4 cup of chopped cilantro
Special equipment needed:
- Large pot
- Strainer
- Wok or large skillet
- Mortar and pestle (optional)
Step-by-step instructions:
a. In a large pot, bring water to a boil and cook the rice noodles for 5-7 minutes until tender. Drain and set aside.
b. In a mortar and pestle, pound the red curry paste, shrimp paste, tamarind paste, and palm sugar until well combined.
c. In a wok or large skillet, heat the vegetable oil over medium heat and add the curry paste mixture. Stir-fry for 1-2 minutes until fragrant.
d. Add the pork ribs to the wok and stir-fry for 2-3 minutes until browned.
e. Add the cherry tomatoes, bamboo shoots, and long beans to the wok and stir-fry for another 2-3 minutes.
f. Pour in the water and fish sauce and bring to a boil. Reduce the heat and let simmer for 30-40 minutes until the pork is tender and the vegetables are cooked.
g. To serve, place a portion of rice noodles in a bowl and ladle the pork and vegetable curry on top. Sprinkle with fried shallots and chopped cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Total fat: 20g
Saturated fat: 5g
Cholesterol: 50mg
Sodium: 1200mg
Total carbohydrate: 50g
Dietary fiber: 3g
Sugar: 10g
Protein: 20g
Substitutions for ingredients:
- Pork ribs can be substituted with chicken or beef.
- Cherry tomatoes can be substituted with regular tomatoes.
- Bamboo shoots can be substituted with sliced carrots or bell peppers.
- Vegetable oil can be substituted with any neutral oil.
Variations:
- Add more or less curry paste depending on your spice preference.
- Add more vegetables such as eggplant, zucchini, or mushrooms.
- Use different types of noodles such as vermicelli or udon.
Tips and tricks:
- To make fried shallots, thinly slice shallots and fry in hot oil until crispy and golden brown.
- If you don't have a mortar and pestle, you can use a food processor to blend the curry paste ingredients.
- Adjust the amount of fish sauce to your taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of fried shallots and chopped cilantro on top.
Garnishes:
Fried shallots, chopped cilantro, sliced chili peppers.
Pairings:
Thai iced tea, coconut water, or a light beer.
Suggested side dishes:
Steamed vegetables, spring rolls, or a side salad.
Troubleshooting advice:
If the curry is too spicy, add more palm sugar or coconut milk to balance the flavors.
Food safety advice:
Make sure to cook the pork ribs thoroughly to avoid any foodborne illnesses.
Food history:
Khanom Chin Nam Ngiao is a traditional Northern Thai dish that originated from the Shan people in Myanmar. It is typically served with a spicy pork and tomato curry.
Flavor profiles:
Savory, spicy, sour, and sweet.
Serving suggestions:
Serve hot with a side of steamed vegetables and a cold drink.
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Region: Thai