Fermented Rice Noodle in Thai Laksa Curry

Ingredients

(Thai Laksa Paste)

  • 7 Red dry chili soaked in the water for 1 hour

  • 1 tbsp chopped turmeric                

  • 1 tbsp chopped ginger   

  • 4 tbsp sliced shallots,  

  • 1 tsp toasted coriander seeds (grounded)              

  • 3 black cardamom (toasted)      

  • 1tsp salt

  • 2 coriander roots

  • 1 tbsp roughly chopped garlic            

 

Ingredients making curry      

  • 1 cup of fermented rice noodle(Somen rice noodles or Kanom Jean in Thai)   

  • 2 palm-size of straight prawns (deveined and peeled)             

  • Coconut cream  1 cup

  • Coconut milk   2-3 cup

  • 1 tbsp of fish sauce

  • 1tsp of palm sugar/ light brown sugar

  • 3 tbsp vegetable oil        

  • 1 tbsp roughly chopped coriander and spring onions     

  • Ingredients for the condiments 

  • 1 tbsp deep fried shallots             

  • 1 coriander, only leaves

  • 1 saw-tooth coriander, garnish

  • 1 hard-boiled egg, cut quarterly

     

Thai Chili Paste 

  • 2/3 cup of garlic oil

  • 1 star-anis,

  • 1 cinnamon,

  • 1 cardamom

  • 1 tbsp of chili flakes

Instruction for the recipes

  • Firstly have all ingredients of Thai Laksa paste in the mortar and pestle/food processor and make it into a paste

  • Add oil into the wok at medium-high heat, once it is hot then add the Laksa paste, stir it to cook the paste. Then add prawns add sugar after the prawn are semi-cooked, add cup coconut cream- half cup first, keep cooking till the coconut cream and the paste is separated

  • Add coconut milk then keep cooking and take the cooked prawns out and set aside, add fish sauce and palm sugar, keep cooking for 15-20 mins to reduce, then add the rest of coconut cream. Cooking for 2 mins, turning off the heat

  • Prep the condiments; dice the shallots, coriander leaves, deep-fried shallots, and set on the plate

  • Make Thai Chili paste by frying garlic in oil then take the garlic out and leave half on the pan. Fired the Star-anis and cinnamon till they are crispy then take it out, rain the chili flakes in for 1 min then turn off the heat. Leave the chili paste in the saucer  

  • Prep the fermented noodle by spread them into 2 portions. Add the chili paste and its oil then coat the noodle in the bowl. Add the curry and prawns in the bowl. Garnish deep-fried shallots, coriander, saw-tooth coriander, and 2 pieces of hard-boiled egg. Serve with its condiments'plate

© 2016 by Sarvis Co.,ltd (Thailand)

 

 

 

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