Rice noodles with chicken red curry ‘Kanom Jeen’
An Authentic dish to make your taste buds travel to Thailand!
Beef drunken noodle
‘Pad Kee Mao’
Cooking Time: 15 MIN
Serving People: 3 - 4 PEOPLE
Ingredients
for Rice noodles with chicken red curry ‘Kanom Jeen’
- 70g BE red curry paste
- 400ml BE coconut cream
- 300g Chicken breast (sliced)
- 2 Tbsp VG oil
- 100g Shallots (sliced)
- 35g Garlic
- 200ml Water
- 20g Coriander root
- 40g BE Fish sauce
- 20g Sugar
- 5g Salt
- 200g Dried Rice Noodles
- 1 handful of Thai basil leaves (optional)
- 1 handful of white cabbage shredded (optional)
How to cook Rice noodles with chicken red curry ‘Kanom Jeen’
Follow these easy steps to bring authentic Thai flavors to your dishes.
- STEP 1
- Put coconut milk in a pot, boil the coconut milk, shallots, coriander root, garlic and the chicken until cooked.
- STEP 3
- Then, blend all of the ingredients
- STEP 4
- Heat the pan with vegetable oil, then add the red curry paste. Stir-fry until the curry paste is cooked and fragrant.
- STEP 5
- Slowly add the cream mixture to the pan with the curry paste.
- STEP 6
- Boil the curry until boiling. Season with sugar, fish sauce, salt. Continue to simmer until the curry boils again, turned off the heat and serve the curry With noodles and vegetables
Chef’s Tip
For vegetarian lovers, feel free to replace chicken with your favorite vegetables !
Master Chef Nooror
Bangkok Sathorn
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