Ingredients with Measurements:
- 500g of fresh rice noodles (khanom chin)
- 300g of catfish (pla duk) meat, finely minced
- 1 cup of coconut cream
- 2 tablespoons of red curry paste
- 1 tablespoon of fish sauce
- 1 tablespoon of palm sugar
- 1/4 cup of finely sliced shallots
- 1/4 cup of finely sliced lemongrass
- 1/4 cup of finely sliced galangal
- 1/4 cup of finely sliced kaffir lime leaves
- 1/4 cup of finely sliced garlic
- 1/4 cup of vegetable oil
- 1/4 cup of roasted peanuts, coarsely chopped
- 1/4 cup of fresh coriander leaves, coarsely chopped
Special equipment needed:
- Mortar and pestle
- Large wok or frying pan
- Steamer basket
Step-by-step instructions:
1. Rinse the rice noodles under cold water and steam them for 10-15 minutes until cooked. Set aside.
2. In a mortar and pestle, pound the shallots, lemongrass, galangal, kaffir lime leaves, and garlic into a fine paste.
3. Heat the vegetable oil in a wok or frying pan over medium heat. Add the paste and red curry paste and stir-fry for 2-3 minutes until fragrant.
4. Add the minced catfish meat and stir-fry for 5-7 minutes until cooked through.
5. Add the fish sauce, palm sugar, and coconut cream and stir well. Simmer for 5-7 minutes until the sauce thickens.
6. Serve the steamed rice noodles with the catfish curry sauce on top. Garnish with chopped peanuts and coriander leaves.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 40g
Protein: 20g
Substitutions for ingredients:
- Catfish meat can be substituted with any white fish meat.
- Red curry paste can be substituted with green curry paste.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add vegetables such as green beans, eggplant, or bamboo shoots to the curry sauce.
- Use chicken or shrimp instead of catfish meat.
Tips and tricks:
- Make sure to finely slice the aromatics to ensure they blend well in the curry sauce.
- Use fresh coconut cream for a richer flavor.
Storage instructions:
Store leftover curry sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry sauce in a saucepan over low heat until heated through.
Presentation ideas:
Serve the Khanom Chin Pla Duk Foo in individual bowls, topped with chopped peanuts and coriander leaves.
Garnishes:
Chopped peanuts and coriander leaves.
Pairings:
Serve with a side of fresh vegetables such as cucumber, bean sprouts, and Thai basil.
Suggested side dishes:
Steamed jasmine rice or sticky rice.
Troubleshooting advice:
- If the curry sauce is too thick, add a little water to thin it out.
- If the curry sauce is too thin, simmer it for a few more minutes until it thickens.
Food safety advice:
Make sure to cook the catfish meat thoroughly to avoid any risk of foodborne illness.
Food history:
Khanom Chin Pla Duk Foo is a traditional Thai dish that originated in the southern region of Thailand. It is a popular street food that is often served with fresh vegetables and herbs.
Flavor profiles:
Khanom Chin Pla Duk Foo is a spicy and savory dish with a rich and creamy coconut curry sauce. The minced catfish meat adds a unique texture and flavor to the dish.
Serving suggestions:
Serve Khanom Chin Pla Duk Foo as a main dish for lunch or dinner.
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