Wheat Noodles with Yellow Curry



Translation: Khanom Jin Nam Prik

Cuisine: Thai

Region: Southern Thailand

Recipe Type: Main Dish

Average User Rating: 0.5 / 5

Vegetarian / Vegan: Vegan

Wheat noodle (Khanom Jin) dishes are very popular in the South of Thailand, with the most famous being a combination of the tasty wheat noodles with a fiery yellow ground fish curry. We've approximated that recipe, removing the fish and substituting tofu, which is ground into the curry in the same fashion as the fish normally is to try to achieve a similar texture. Krachai is relied upon heavily in this recipe, and really cannot be substituted.

Krachai (also known as lesser ginger, rhizome, and chinese keys) is hard to find fresh in the West, but can usually be purchased at Asian groceries in jars. Used the brined version in jars rather than the powdered version if you can help it. The wheat noodles used in Southern Thailand are easy to approximate using soba (buckwheat) noodles.


Ingredients:

2 cups coconut milk
1 cup vegetable stock
1/3 cup krachai, peeled and thinly sliced
2 TB mushroom-flavored soy sauce
4 TB Thai yellow curry paste
1 block of tofu, diced and fried to golden brown
2 bundles somen (buckwheat) noodles
1 TB oil
2 TB garlic, chopped
2 TB shallots, chopped
1 cup water spinach, chopped (or regular spinach)
1 cup long beans, cut into small pieces
1 cup bean sprouts, blanched
Thai chilis, chopped, for garnish
1/2 cup sweet basil, chopped, for garnish

Directions:

Add oil to pan, heat over medium high, and fry garlic and shallots for 1 minute, or until lightly browned. Remove from pan and combine with sliced krachai and curry paste. Pound in a mortar and pestle or process in a food processor until you have a smooth paste. Add fried tofu to paste and continue to pound or process until tofu has broken down to crumbles and the mixture is well combined.

Add coconut milk and stock to pan and begin adding tofu/curry mixture a little bit at a time and stir to combine. Add soy sauce. Meanwhile, prepare noodles, rinse in cold water when done, and set aside. Add noodles to bowls and spoon hot coconut curry mixture over the noodles. Serve with green vegetables and bean sprouts on the side and garnish with chopped chilis and basil.


Submitted By:

Prep Time: 20 minutes

Cooking Time: 15 minutes

Servings:

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