Ingredients with Measurements:
- 500g pork shoulder, sliced into thin pieces
- 2 cups of water
- 1 tablespoon of vegetable oil
- 1 tablespoon of red curry paste
- 1 tablespoon of shrimp paste
- 1 tablespoon of palm sugar
- 1 tablespoon of tamarind paste
- 1 tablespoon of fish sauce
- 1 cup of cherry tomatoes, halved
- 1 cup of long beans, cut into 2-inch pieces
- 1 cup of fresh cilantro leaves
- 1 package of khanom chin noodles
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. In a large pot, bring 2 cups of water to a boil. Add the pork slices and cook for 10 minutes until tender. Drain and set aside.
2. In a skillet, heat the vegetable oil over medium heat. Add the red curry paste and shrimp paste and cook for 2 minutes until fragrant.
3. Add the palm sugar, tamarind paste, and fish sauce to the skillet and stir until well combined.
4. Add the cooked pork slices, cherry tomatoes, and long beans to the skillet and stir until well coated with the sauce.
5. Cook for 5 minutes until the vegetables are tender and the sauce has thickened.
6. Cook the khanom chin noodles according to the package instructions.
7. Serve the khanom chin noodles in a bowl and top with the pork and vegetable mixture.
8. Garnish with fresh cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 15g
Saturated fat: 4g
Cholesterol: 60mg
Sodium: 600mg
Total carbohydrate: 30g
Dietary fiber: 5g
Total sugars: 10g
Protein: 25g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Red curry paste can be substituted with green curry paste.
- Shrimp paste can be substituted with anchovy paste.
- Palm sugar can be substituted with brown sugar.
- Tamarind paste can be substituted with lime juice.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add sliced onions and garlic to the skillet for extra flavor.
- Use different vegetables such as eggplant or bell peppers.
- Add coconut milk for a creamier sauce.
Tips and tricks:
- Make sure to cook the pork until tender before adding it to the skillet.
- Adjust the amount of curry paste and shrimp paste to your liking.
- Taste the sauce before adding the vegetables to make sure it's seasoned well.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with the khanom chin noodles on the bottom and the pork and vegetables on top.
Garnishes:
Garnish with fresh cilantro leaves.
Pairings:
Serve with a side of steamed rice.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
If the sauce is too thick, add a splash of water to thin it out.
Food safety advice:
Make sure to cook the pork until it reaches an internal temperature of 145°F to ensure it's safe to eat.
Food history:
Khanom chin is a type of rice noodle that's popular in Thailand. Nam ngiao is a spicy soup that's typically made with pork and tomatoes.
Flavor profiles:
Spicy, sweet, and sour.
Serving suggestions:
Serve hot.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai