Rice Vermicelli with Coconut Curry Sauce (ขนมจีนน้ำพริก)
ส่วนประกอบ - ถั่วเขียวเราะเปลือก (แช่น้ำ)70 กรัม - ถั่วลิสงคั่ว90 กรัม - กุ้ง...
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Ingredients
- Peeled Mung Bean (soaked) 70 g
- Toasted Peanut 90 g
- Prawn (shell on) 8
- Water (for poaching prawn) 2 cups
- Garlic (sliced) 30 g
- Shallot (sliced) 50 g
- Chilli Flakes 1 tsp
- Rice Bran Oil 2 tbsp
- Coriander Root 4 roots
- White Peppercorn 1 tsp
- Coconut Milk 2 cups
- Fish Sauce 2 ½ tbsp
- Palm Sugar 90 g
- Tamarind Paste 3 tbsp
- Salt 1 tsp
- Kaffir Lime 1
- Coriander (sliced) ¼ cup
- Fried Dried Chilli 10
- Fried Shallot 1 tbsp + for serving
- Snake Bean (blanched) for serving
- Bean Sprout (blanched) for serving
- Banana Blossom (blanched) for serving
- Rice Vermicelli for serving
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