Thai Red Curry Rice Noodle Recipe :: Easy One Pan Recipe

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For those of you who are new to red curry, let me explain a little bit:
Red Curry Paste is made by crushing ingredients such as red pepper, lemongrass, garlic, shrimp, shallot, and lime. It is slightly spicy and has a shrimp taste.
When coconut milk and red curry meet, the spicy taste is neutralized and savory.

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*** Weighing is scale (g), rice spoon (Tbsp), and teaspoon (tsp).

[2 servings]
✤ Ingredient

  • 6 Prawn (1 chicken breast available)
  • A little pepper powder (when frying shrimp)
  • 1/4 Onion
  • 9g (0.5Tbsp) Minced garlic
  • 2g (1tsp) Minced ginger
  • 18g (1Tbsp) Red curry paste
  • 230ml Coconut milk, unsweetened
  • 400ml Water (or chicken stock)
  • 10g (1Tbsp) Chicken stock
  • 7g (1Tbsp) Fish sauce
  • 2g (1tsp) Sugar
  • 7g (1Tbsp) lime juice
  • 120g Rice noodles

✤ Toppings

  • 60g Bean sprouts (as much as you want)
  • 2 Slices of lime(optional)
  • Spring onion (Cilantro)

✤ TIP

  • Adjust saltiness with fish sauce or salt.
  • When boiling more than 2 servings, it is convenient to pre-blanch the rice noodles (1 minute) and prepare them in a bowl.
  • If you eat a lot of bean sprouts, it is good to lay them out in a bowl before adding noodles.
  • Boiled rice noodles for 30-40 seconds and when they are just taken out, they are a little hard. When you start eating it after topping it, it is cooked properly.
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