Ingredients with Measurements:
- 1 package of khanom chin noodles (400g)
- 500g of fresh squid, cleaned and sliced
- 2 tablespoons of vegetable oil
- 1 tablespoon of red curry paste
- 2 cups of water
- 1 cup of pork bone broth
- 1 cup of cherry tomatoes, halved
- 1/2 cup of dried shrimp
- 1/2 cup of sliced bamboo shoots
- 1/4 cup of tamarind paste
- 1/4 cup of palm sugar
- 2 tablespoons of fish sauce
- 1 tablespoon of salt
- 2 tablespoons of chopped coriander leaves
- 2 tablespoons of chopped scallions
Special equipment needed:
- Large pot
- Wok or frying pan
- Colander
Step-by-step instructions:
1. Cook the khanom chin noodles according to the package instructions. Drain and set aside.
2. Heat the vegetable oil in a wok or frying pan over medium-high heat.
3. Add the red curry paste and stir-fry for 1-2 minutes until fragrant.
4. Add the sliced squid and stir-fry for 2-3 minutes until cooked through.
5. Add the water, pork bone broth, cherry tomatoes, dried shrimp, and sliced bamboo shoots. Bring to a boil and then reduce the heat to low.
6. Add the tamarind paste, palm sugar, fish sauce, and salt. Stir to combine and simmer for 10-15 minutes until the flavors have melded together.
7. To serve, place a portion of khanom chin noodles in a bowl and ladle the squid and broth over the top.
8. Garnish with chopped coriander leaves and scallions.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat for stir-frying, low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat: 12g
Carbohydrates: 60g
Protein: 25g
Sodium: 1700mg
Sugar: 20g
Substitutions for ingredients:
- Squid can be substituted with shrimp, chicken, or tofu.
- Pork bone broth can be substituted with chicken or vegetable broth.
- Cherry tomatoes can be substituted with regular tomatoes.
- Dried shrimp can be omitted or substituted with dried anchovies.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar or honey.
- Fish sauce can be substituted with soy sauce or salt.
Variations:
- Add sliced eggplant or zucchini for extra vegetables.
- Use green curry paste instead of red for a different flavor.
- Add a tablespoon of peanut butter for a creamy texture.
- Top with fried shallots for extra crunch.
Tips and tricks:
- Clean the squid thoroughly before slicing to remove any grit or sand.
- Adjust the amount of red curry paste to your desired level of spiciness.
- Taste the broth and adjust the seasoning as needed before serving.
- Serve with lime wedges for extra acidity.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until warmed through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped herbs on top.
Garnishes:
Chopped coriander leaves and scallions.
Pairings:
Serve with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
Steamed broccoli, stir-fried bok choy, or a green papaya salad.
Troubleshooting advice:
- If the broth is too thick, add more water or broth to thin it out.
- If the broth is too thin, simmer for a few more minutes to reduce and thicken it.
Food safety advice:
- Make sure to clean the squid thoroughly before cooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Khanom chin nam ngiao is a traditional Thai dish that originated in Northern Thailand. It is typically made with pork ribs or pork blood, but this recipe uses squid instead.
Flavor profiles:
This dish is savory, spicy, and slightly sour from the tamarind paste.
Serving suggestions:
Serve with a side of steamed vegetables or a fresh salad.
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Region: Thai