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- Fermented Rice Vermicelli with Green Curry
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PrintFERMENTED RICE VERMICELLI WITH GREEN CURRY
Serves :
5
Preparation Time :
Cooking Time :
Preparation Method :
- To prepare the curry paste: combine green curry paste, coriander seeds, cumin and coconut milk in a blender and blend to a smooth mixture..
- Thoroughly blend phak waan baan leaves with coconut cream, strain and reserve only the green liquid.
- Combine the curry paste with coconut milk in a pot and place over medium heat.
- Stir to combine and cook until boiling, add all mushrooms and cook until done.
- Pour in the green liquid to obtain the nice green curry sauce.
- Season to taste with palm sugar, light soy sauce, seasoning sauce and salt.
- Add blanched meat boils and both eggplants. When it boils again, add coconut shoot.
- Add wild ginger and sweet basil leaves. When done, add coconut cream and turn off the heat.
- Dip out into a serving bowl, garnish with wild ginger and spur chili slices.
- Serve with fermented rice vermicelli.
INGREDIENTS
- 250 grams phak waan baan, leaves only
- 50 grams coconut cream
- 1 liter coconut milk
- 150 grams straw mushrooms, quartered
- 50 grams abalone mushrooms, torn
- 50 grams oyster mushrooms, torn
- 2 tablespoons palm sugar
- 2 tablespoons light soy sauce
- 1 tablespoons seasoning sauce
- 2 teaspoons sea salt
- 50 grams vegetarian meatballs, blanched
- 3 Thai eggplants, quartered
- 50 grams pea eggplants
- 50 grams coconut shoot, cut into 1" cubes
- 100 grams shredded wild ginger
- 50 grams sweet basil leaves
- 50 grams coconut cream
- 1 kilogram fermented plain or brown rice vermicelli
- Shredded wild ginger and red spur chili slices for garnish
Curry paste
- 150 grams green curry paste
- 2 tablespoons coriander root, sliced
- 2 shallots, sliced
- 10 cloves Thai garlic, peeled and sliced
- 1 teaspoons roasted coriander seeds, ground
- 1 teaspoon roasted cumin, ground
- 250 ml coconut milk
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