KANOM JEEN NAM-PRIK (RICE NOODLES WITH SPICY SHRIMP AND COCONUT)
Provided by Christine Muhlke
Categories dinner, weekday, main course
Time 1h
Yield Serves 4
Number Of Ingredients 17
Steps:
- In a 450-degree oven or over an open flame from the stovetop, grill or broiler, roast the shallots, garlic and galangal until blackened. Peel and discard the skins, finely chop, then pound in a mortar or purée in a food processor to make a paste. Stir in the salt and set aside.
- Skim off 1/2 cup of the creamy part of the can of coconut milk and set aside; pour the rest in a medium pot. Add 2 cups of water. Bring to a boil, then add the mung beans, reduce the heat and simmer for about 15 minutes.
- Meanwhile, place a wok over low heat, then add the shredded coconut. Stir continuously until browned, 3 to 5 minutes. Transfer the coconut to a plate to cool. Clean the wok, return to the heat and add the oil. When the oil is hot, add the reserved paste and stir until fragrant, 1 to 2 minutes. Pour in the reserved coconut cream and cook, stirring, until a layer of oil appears, 3 to 5 minutes. Add the chili powder, beginning with 2 teaspoons and adding more to taste. Stir well for 30 seconds, then turn off the heat.
- Place the shrimp in the simmering coconut milk and poach until just pink, about 2 minutes. Remove the shrimp with a slotted spoon and roughly grind two-thirds of the shrimp in a food processor. Combine the whole and puréed shrimp in a small bowl and set aside.
- Add the chili-paste mixture to the pot of coconut milk. Add the peanuts and two-thirds of the toasted coconut, crumbling it as you add it to the pot. Add the shrimp, palm sugar and fish sauce. Remove from heat and add lime juice to taste. Adjust the sugar, fish sauce and lime juice as needed; the dish should be sweet, sour and salty, with a kick of heat from the chili. Before serving, stir in the remaining toasted coconut. Serve over cooked noodles or rice and garnish with green mango, sliced green beans and fried shallots, garlic and chilies.
Nutrition Facts : @context http, Calories 824, UnsaturatedFat 23 grams, Carbohydrate 56 grams, Fat 52 grams, Fiber 12 grams, Protein 43 grams, SaturatedFat 26 grams, Sodium 2524 milligrams, Sugar 18 grams, TransFat 0 grams
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Bitanya Tadesse Mulat
[email protected]This dish was a bit time-consuming to make, but it was worth it. The flavors were amazing and my family loved it.
Craig Miller
[email protected]I'm not a big fan of coconut milk, but this dish was still very good. The shrimp was cooked perfectly and the sauce was very flavorful.
Afie Adoma
[email protected]This dish was easy to make and very flavorful. I used a store-bought coconut milk sauce and it turned out great.
Shaid Khan
[email protected]I found this recipe to be a bit too spicy for my taste. Next time, I'll use less chili peppers.
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[email protected]This dish was good, but not great. The shrimp was a little overcooked and the coconut milk sauce was a bit too sweet for my taste. I'll try it again with some adjustments.
olorato osenoneng
[email protected]I've made this dish several times now and it's always a winner. The shrimp is always cooked perfectly and the coconut milk sauce is so flavorful. I love serving this dish with jasmine rice.
Miss23 Blessings
[email protected]This dish was a hit with my friends and family! The shrimp was spicy and the coconut milk sauce was creamy and delicious. I will definitely be making this again.
Hu Tao
[email protected]The flavors in this dish were amazing! The shrimp was cooked perfectly and the coconut milk sauce was so flavorful. I will definitely be making this again.
Chris Carlson
[email protected]This recipe was easy to follow and the dish was delicious! I used jumbo shrimp and they were perfect. I will definitely be making this again.
Ritej Ratouja
[email protected]I followed the recipe exactly, and it turned out great! My family loved it, and I will definitely be making it again.
Mahinur Rony
[email protected]This dish was an absolute delight! The combination of the spicy shrimp and coconut was perfect, and the rice noodles were cooked to perfection. I will definitely be making this again.