Pairs well with Thai Coconut Red Curry Noodle
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Sauce / Dressing / Flavoured Butter
ihabplanet
6.8K views • 9mo ago
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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Thai Coconut Red Curry Noodle
3.3K views • 1y ago
258
20
7.8% engagement
A rich and creamy Thai noodle dish featuring thin rice noodles in a coconut milk-based red curry sauce with ground turkey, tamarind, fermented soybean, and a blend of seasonings, served with fresh vegetables and herbs.
00:40:00 total
Serves 6
medium
Main Various
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🍋
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🌶️
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Ingredients
- thin rice noodles (Wai Misser noodle or similar) - 10 oz (soaked in water for 10-15 minutes before cooking)
- coconut milk - 2 cans (use 2 cans, add one can at the beginning and one can in the middle of cooking)
- red curry paste (Meo brand or similar) - 3 oz (stir-fried in coconut oil)
- ground turkey - 1 lb (can substitute with ground pork or chicken)
- water - 4 cups (added to cook meat and curry)
- tamarind sauce - 4 tablespoons (adjust to taste for sourness)
- fish sauce - 2 tablespoons (adds saltiness and umami)
- fermented soybean - 4 tablespoons (adds umami and thickness; be cautious with saltiness)
- sea salt - 2 teaspoons (season to taste)
- brown sugar - 4 tablespoons (adds sweetness)
- palm sugar - 1 tablespoon (adds sweetness and thickness)
- chicken bouillon powder - 1 teaspoon (optional, adds savory depth)
- eggs - 6 (beaten and slowly stirred into curry)
- crushed peanuts - 4 oz (coarsely crushed for texture)
- garlic oil - watch the video to see (to toss noodles for flavor; can substitute with regular oil)
- green beans - watch the video to see (cut small and cooked)
- cabbage - watch the video to see (cooked)
- pickled mustard greens - watch the video to see (adds tangy flavor)
- lettuce - watch the video to see (fresh leaves for serving)
- mint leaves - watch the video to see (fresh for garnish and flavor)
- lime - watch the video to see (freshly squeezed for sourness)
- chili oil - watch the video to see (for added spice)
Instructions
- Soak Noodles: Soak the thin rice noodles in water for 10 to 15 minutes until softened but not fully cooked.
- Cook Coconut Milk and Red Curry Paste: Heat one can of coconut milk over medium heat until the oil separates and rises to the top. Add 3 oz red curry paste and stir-fry in the coconut oil until fragrant and the oil rises again.
- Add Ground Meat and Water: Add 1 lb ground turkey (or preferred meat) and mix well with the curry paste. Pour in 4 cups of water and bring to a boil over high heat.
- Season the Curry: Add 4 tablespoons tamarind sauce, 2 tablespoons fish sauce, 4 tablespoons fermented soybean, 2 teaspoons sea salt, 4 tablespoons brown sugar, 1 tablespoon palm sugar, and 1 teaspoon chicken bouillon powder. Stir well and continue cooking.
- Add Second Can of Coconut Milk: Add the second can of coconut milk to make the curry creamy and stir to combine.
- Add Beaten Eggs: Beat 6 eggs lightly. Slowly pour the eggs into the boiling curry while stirring gently to create egg ribbons.
- Add Crushed Peanuts: Add 4 oz coarsely crushed peanuts and stir to incorporate. Allow the curry to cook until thickened and flavors meld.
- Cook Noodles: Bring water to a boil. Drain soaked noodles and cook in boiling water for about 1 minute to heat through without overcooking. Drain and rinse with cold water to stop cooking.
- Prepare Noodles with Garlic Oil: Toss cooked noodles with garlic oil to enhance flavor and prevent sticking.
- Assemble and Serve: Place noodles in a bowl, ladle the hot coconut red curry on top. Add cooked green beans, cabbage, pickled mustard greens, lettuce, fresh mint leaves, and a squeeze of lime. Drizzle with chili oil if desired. Mix well before eating.
