Together we cook an authentic Thai meal - perfect dishes for the family
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Thai curry with rice noodles
One of the most popular dishes in southern Thailand. It is like the spaghetti bolognese of the Thai people. There are even some restaurants that specialize in it and there are numerous variations. Rarely found in Germany - but the first time you try it, it's all the more delicious! If everything goes smoothly, the minced meat curry has a perfect consistency with a smooth texture that is not lumpy. The yellow colors come from the turmeric. The dish is spicy, intensely flavorful and smells wonderful.
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Have fun cooking!
Have fun cooking!
Cooking instructions
Effort: Easy
Preparation: 20 min.
Total time: 30 hrs.
INGREDIENTS FOR 2 PORTIONS
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1 kilogram of fresh rice noodles
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1 kilogram of whisker sheatfish
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½ cup thick coconut milk
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3½ cups thin coconut milk (1¾ cups thick coconut milk and 1¾ cups water)
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3 cups of water
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2 pieces of turmeric, cut into 2-3 cm pieces and lightly crushed
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1 clove peeled garlic, minced
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2 peeled shallots, chopped
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1 stalk lemongrass, chopped
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2 teaspoons sea salt
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4 kaffir lime leaves, torn
Curry paste (whisk all ingredients together)
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Curry paste: Whisk all the ingredients together.
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40 large dried chilies, deseeded, soaked and finely chopped
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1 teaspoon ground sea salt
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3 tablespoons lemongrass, finely chopped
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1½ tablespoons galangal, finely chopped
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1½ tablespoons turmeric, finely chopped
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1 tablespoon kaffir lime peel, finely chopped
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30 peppercorns
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2 tbsp prawn paste
Vegetables: cucumber, bean sprouts, snake beans, tiger cabbage, sweet basil leaves or a selection of vegetables with fresh vegetables and herbs
Pickled vegetables: pickled bindweed, beans, eggplants and bitter beans
PREPARATION TIPS
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Whisker sheatfish has a very dense flesh that becomes fluffy when hammered. Sea bass can be used in its place, but its flesh is not as fluffy as that of whisker sheatfish
STEP 1
Wash, scale and gut the fish. Bring the water to the boil and place the fish in the pan. Add the turmeric, garlic, shallots, lemongrass and salt and cook until the fish is cooked. Remove the fish and leave to cool. Once cool, remove the meat from the fish and pound the meat in a pestle and mortar. Set aside.
STEP 2
Drain the stock in which the fish was cooked. Bring to a boil over medium heat. Add thin coconut milk and the curry paste to the mixture. Bring to the boil, then add the pounded fish and reduce the heat to low. Cook until the curry is thick, then add kaffir lime leaves and thick coconut milk. When it comes back to the boil, turn off the heat.
STEP 3
The curry should be enjoyed either with or on fresh rice noodles along with a selection of fresh and pickled vegetables.
