20 Minute Red Curry Noodles with Fried Coconut Garlic

 

20 Minute Red Curry Noodles with Fried Coconut Garlic

as seen on Half Baked Harvest
All you need are pantry ingredients and about 20 minutes - so delish!

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Servings: 4

 

Calories: 601kcal

 

Author: Tieghan Gerard

Ingredients

• 8 ounces rice noodles
• 4 tablespoons sesame oil
• 6-8 cloves garlic, finely chopped
• 3 tablespoons finely shredded coconut
• flaky salt
• 2 zucchini or summer squash diced
• 1 tablespoon fresh grated ginger
• 2-3 tablespoons Thai red curry paste
• 1 (14 ounce) can full fat coconut milk
• 1 tablespoon low sodium soy sauce or tamari
• 2 teaspoons honey
• juice from 1 lime
• 1/2 cup fresh basil or cilantro, roughly chopped
• fresno peppers, for serving

Instructions

• 1. Cook rice noodles according to packaged directions. 

  2. Heat the sesame oil in a large skillet over medium heat. Add the garlic and cook until golden, about 3 minutes. Stir in the coconut and cook until the garlic is crisp and the coconut is toasted, about 2 minutes. Spoon the mix out of the skillet and drain onto a paper towel, season with salt. 

  3. Return the skillet to medium heat. Add the zucchini and cook 2-3 minutes until softened. Stir in the curry paste and ginger and cook until fragrant, about 1 minute.

  4. Pour in the coconut milk, 1/3 cup water, soy sauce, and honey. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin. Remove from the heat and stir in the lime juice and basil.

  5. To serve, divide the noodles and sauce between bowls. Top with peppers, fresh basil, and the fried garlic.

Thai Coconut Pancakes (Kanom Krok)

 

Thai Coconut Pancakes (Kanom Krok) 

As seen on Inquiring Chef
Crispy on the bottom, creamy in the middle, and slightly sweet throughout, Thai Coconut Pancakes (kanom krok) are a favorite street food snack in Thailand. These bite-sized treats are easy to prepare at home - you just need a Danish-style Ebelskiver pan to get started. These are naturally gluten-free and dairy-free.

Course: Dessert, Snack

Cuisine: Thai

Keyword: coconut pancakes, dairy free, gluten free

 

Servings: 20 pancakes

Calories: 68kcal

 

Author: Jess Smith via Inquiring Chef

 

Cost: $6.00

Equipment

• Saucepan
• Blender
• Ebelskiver or Takoyaki pan
  
  

  Ingredients

  Inner Layer (Custard):

  • 1 15 oz can Coconut Milk (see note)
  • 2 tablespoon White Sugar
  • 1 tablespoon Rice Flour
  • 2 teaspoon Tapioca Flour

  Outer Layer (Shell):

  • 1 15 oz can Coconut Milk (see note)
  • ½ cup Cooked Jasmine Rice (at room temperature)
  • 1 ¼ cups Rice Flour
  • 3 tablespoon White Sugar
  • ¼ teaspoon Kosher Salt
  • ½ cup Sparkling Mineral Water

  For Cooking:

  • 2 tablespoon Coconut Oil sub any neutral-flavored cooking oil like vegetable or grapeseed)
  • Chopped green onions, corn kernels, or shredded coconut, for topping(optional)

  Instructions

  • Prepare inner layer / custard: Combine all inner layer / custard ingredients in a small saucepan over medium heat. Whisk well to combine. Bring to a simmer. Simmer, whisking frequently, until the mixture visibly thickens, 2 to 4 minutes. Set aside.
  • Prepare outer layer / shell: Combine coconut milk, rice, rice flour, sugar and salt in a blender. Blend until smooth. Add mineral water and pulse blender once or twice just until incorporated. (The batter should be a smooth consistency that pours easily, similar to pancake batter. If it is too thick to easily pour, add more mineral water a bit at a time.)
  • Heat an Ebelskiver or Takoyaki pan over medium heat. When the pan is hot, brush the inside of the holes with coconut oil (you can melt the oil first and do this with a brush or use a paper towel to carefully rub oil on the insides). 
  • Pour shell batter into each of the holes, leaving about ¼ inch of headspace at the top. Then quickly use a 1 teaspoon measuring spoon to spoon the custard batter into the center. 
  • Let the pancakes cook until golden brown on the bottom and still soft in the center, 5 to 7 minutes. (Note: You may need to adjust the heat of the pan and / or the cook time as you go to be sure that the pancakes get an even, deep golden brown color on the outside.) 
  • If adding toppings, sprinkle them on top in the last 2 minutes of cooking. 
  • When the pancakes are done, use a spoon to gently remove them from the pan and transfer them to a plate or cooling rack. 
  • Repeat the process until all of the batter has been used.
  • Allow to cool slightly (they are piping hot right after they are cooked), but serve while still warm to retain the crisp shell and soft centers.
    

    Notes

    Coconut Milk - For this recipe, you’ll need regular (not light) coconut milk. Find this in cans in the international aisle at your grocery store. 

    Takoyaki or Ebelskiver Pan - A Takoyaki pan is a Japanese-style pan with small rounded spaces. An Ebelskiver pan is very similar in shape and is used to make Danish pancakes. The holes in an Ebelskiver pan are deeper and wider than the holes in a Takoyaki pan, so the pancakes will take longer to cook. In testing, I had a strong preference for this Ebelskiver pan which was easier to use and made it easier to remove the pancakes.

Thai Chicken

3 cloves garlic, chopped
Vegetable or olive oil
2-3 Tbsp Ginger
1 - 13.5 oz can coconut milk
2 Tbsp red curry paste


Sauté garlic in oil. Add ginger and coconut milk. Stir in red curry paste and mix. Allow to simmer until slightly reduced. Serve with basmati rice and grilled chicken.


- For ginger, I cheat and use the stuff that comes in a tube from the refrigerated herb section at the grocery store. I’m sure freshly grated would be better.
-Coconut milk - don’t use light. We like the Chaokoh brand of coconut milk (comes in a brown can)
- We’ve made with grilled salmon too, and it was really good. Use whatever protein you prefer!
- We once marinated the chicken in olive oil mixed with red curry paste and that was good too. 


Sent with aloha from my iPhone

Coconut chicken soup

Coconut chicken soup - from Simple Thai Cookery by Ken Hom

• 2 fresh lemon grass stalks
• 1.5 liters (2 - 1/2 pints) homemade chicken stock or good-quality bought stock
• 2 tablespoons coarsely chopped fresh galangal or ginger
• 6 kaffir lime leaves or 2 tablespoons coarsely chopped lime zest
• 6 tablespoons finely sliced shallots
• 225g (8 oz) skinless, boneless chicken thighs
• 3 tablespoons fish sauce (nam pla)
• 4 tablespoons lime juice
• 2 fresh red or green Thai chillies, seeded and finely shredded
• 1 tablespoon sugar
• 1 x 400 ml (14 fl oz) tin of coconut milk
• a handful of fresh Thai basil leaves or ordinary basil leaves

1. Peel off the tough outer layers of the lemon grass stalks, leaving the tender whitish centre. Cut it into 7.5 cm (3 inch) pieces and crush with the flat of a heavy knife.
2. Put the stock in a large pan with the lemon grass, galangal or ginger, lime leaves or zest, and half the shallots. Bring to a boil, then reduce the heat, cover and simmer gently for 1 hour. Strain through a sieve, discarding the lemon grass, galangal, lime, and shallots, then return the stock to the pan.
3. Cut the chicken into 2.5 cm (1 inch) chunks and add to the strained stock, together with the fish sauce, lime juice, chillies, sugar, coconut milk and the remaining shallots.
4. Bring to the boil, then reduce the heat and simmer for 8 minutes. Transfer the soup to a large tureen, garnish with the basil leaves, and serve at once.