Northern thai curry noodles bwht68a
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Tender beef or bnls chicken |
| Cut 1 cubic inch pie | ||
| 1½ | teaspoon | Indian yellow curry powder |
| (Pong Garee) | ||
| 3½ | cup | Coconut milk -- separate |
| Thick | ||
| Part from the thin | ||
| 3 | tablespoons | Yellow curry paste (Krung -- |
| Geang Garee) | ||
| 3 | tablespoons | Fish sauce |
| 1 | cup | Thin dried rice noodles -- |
| (Sen Mee Kao), fried | ||
| Amount of oil -- until | ||
| Crispy and dra | ||
| 6 | Tangerine size balls of -- | |
| Fresh Chinese wonton | ||
| (Ba Mee Sod) | ||
| 2 | tablespoons | Chopped cilantro |
| ¼ | cup | Chopped red onions |
| Juice of 2 limes | ||
| 2 | tablespoons | (or to taste) ground -- |
| Dried chilies (optio | ||
Directions
*Kao Soy Combine meat with yellow curry powder and marinate 20 minutes. Reserve ½ cup thick coconut milk in a serving container or gravy bowl and set aside. In a small saucepan, stir-fry curry paste in 1 cup thick coconut milk over low heat until fragrant. At the same time, cook meat in the remaining coconut milk over low heat till tender. Pour the cooked curry paste into the chicken pot. Add fish sauce and simmer over low heat until a thin layer of oil appear on the surface. Remove from heat and replace cover to keep warm. In a large pot, bring lots of water to a rapid boil. Loosen the noodles and drop them into the water. Cook until soft and somewhat transparent (about 3-4 mins), stirring occasionally. Drain and rinse with cold water. Set aside to drain completely. When ready to serve, put a desired amount of noodles in the serving dish. Drizzle about ½ Tbsp coconut milk. Top with the curry and sprinkle chopped cilantro, chopped onions, fried rice noodles,lime juice and ground chilies to taste. Makes about 6 servings.
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