(Spaghetti-like fresh rice-flour noodles with sweet chilli paste)


Ingredients 1 kg KHANOM JEEN 250 g prawn 5 cups coconut milk 1/2 cup unsalted roasted peanuts 1 tablespoon coriander root 2 bulb garlics 5 bulb shallots 3 dried chillies 2 pieces sliced galangal 1/2 tablespoon shrimp paste 1 tablespoon chopped garlic 1 tablespoon chopped shallot 1/2 cup tamarind juice 2 tablespoons palm sugar 3 tablespoons fish sauce 2 tablespoons lime juice 1 coriander 
Chilli paste
7 bird's eye chillies 7 bulb shallots 5 cloves garlic 1 teaspoon shrimp paste 
1. Bring coconut milk to the boil, simmer gently.
              2. Fry the chopped garlic and chopped shallot until golden brown and fragrant.
              3. Pound or blend coriander root, garlics, shallots, chillies, galangal, shrimp paste and prawn together then put it into the coconut milk.
              4. Add tamarind juice, sugar, fish sauce, lime juice to taste and mix with peanut.
              5. Place the sweet chilli paste into the serving bowl, add fried-garlic, shallot and coriander leave.
              6. Place the chilli paste on the top of KHANOM JEEN, serve accompanied by raw vegetables (morning glory, water mimosa, chopped papaya) and tempura.

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