Red Thai Curry Vermicelli Noodles 泰式紅咖哩米粉

 

𝐃𝐨 𝐲𝐨𝐮 𝐥𝐢𝐤𝐞 𝐫𝐞𝐝 𝐜𝐮𝐫𝐫𝐲 𝐰𝐢𝐭𝐡 𝐫𝐢𝐜𝐞 𝐨𝐫 𝐧𝐨𝐨𝐝𝐥𝐞𝐬 ?

 

Made red curry rice a couple of days ago but I think it also goes well with rice noodles cause noodles would certainly absorb coconut curry soup with so much flavour, and I just can’t wait to try it out! This time I cook it with shells-on tiger prawns that I recently bought from a Korean butcher Treestone, the prawns are so meaty and juicy which make this dish more seriously delicious. I believe it’s easy enough for any meal of the week. Here is how I make it:

 

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 (serving 2)

-2 packs of vermicelli noodles.

-45g Red Thai curry paste from Bart.

-200 ml coconut milk.

-200 ml dashi or chicken stock.

-5 tiger prawns with shells on. (Unpeeled)

-Bamboo shoots and seafood sticks. (Optional.)

-1 bunch coriander.

-1 sunny side-up egg. (I use egg from Clarence Court.)

 

𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐦𝐞𝐭𝐡𝐨𝐝

-Heat oil in a large pan over medium high heat, add tiger prawns and cook until both sides have turned opaque, set aside.

-Reduce to medium heat, add red curry paste to sizzle for a few seconds.

-Pour in coconut milk and stock, bring to boil and reduce the heat to a simmer.

-Meanwhile cook vermicelli noodles in boiling water for 1 minute.

-Put tiger prawns, bamboo shoots, seafood sticks, half bunch coriander and vermicelli noodles into the pan and stir with red curry soup for a further 3 minutes.

-Top with coriander and sunny side-up egg, enjoy.

 

最近突然有點迷上泰式紅咖哩，繼前幾天做了紅咖哩飯之後，因為在IG看到有湯米粉版本的，於是腦波弱的我也馬上來嘗試煮看看；這次還一起下了前陣子在韓國肉店買的帶殼虎蝦，覺得炒過之後更增添海鮮的風味，而且蝦肉好肥美，讓我不禁有點不想再買超市的蝦。不得不說吸滿了紅咖哩湯汁的米粉真是讓人稀哩呼嚕吃的一口接一口，唯一美中不足的是家裡沒有萊姆了，如果能擠點萊姆汁應該就更酸香可口。

Red Thai Curry Rice 泰式紅咖哩飯

 

I love Thai cuisine, Thai curries are also my favourites. Today’s post is to share my quick version of Thai red curry rice. Have used red curry paste for cheat version of easy laksa before, this time I used the remaining paste to make red curry rice, this was not traditional but still tasted good. The sauce was thick and comforting with all my favourite ingredients in one bowl.

 

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 :

-45g Red Thai curry paste from Bart.

-200 ml coconut milk.

-200 ml dashi or chicken stock.

-Tiger prawns 3-4 pcs.

-Tofu, sliced.

-Mushrooms.

-Lime, sliced.

-Basil leaves.

 

𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐦𝐞𝐭𝐡𝐨𝐝 :

-Heat oil in a pan over medium heat, add red curry paste to sizzle for a few seconds.

-Pour in coconut milk and stock, bring to boil and reduce the heat to a simmer.

-Add prawns, tofu, mushrooms to gently stir for 10 minutes until they are cooked through.

(You can add sugar or additional fish sauce here to taste if you want.)

-Top with lime slices and basil leaves, serve with rice.

 

Do you also like Thai curries ? Which one is your favourite ? Green, Red, or Yellow ?

𝐃𝐨 𝐲𝐨𝐮 𝐚𝐥𝐬𝐨 𝐥𝐢𝐤𝐞 𝐓𝐡𝐚𝐢 𝐜𝐮𝐫𝐫𝐢𝐞𝐬 ? 𝐖𝐡𝐢𝐜𝐡 𝐨𝐧𝐞 𝐢𝐬 𝐲𝐨𝐮𝐫 𝐟𝐚𝐯𝐨𝐮𝐫𝐢𝐭𝐞 ? 𝐆𝐫𝐞𝐞𝐧, 𝐑𝐞𝐝, 𝐨𝐫 𝐘𝐞𝐥𝐥𝐨𝐰 ?

 

之前用了半罐泰式紅咖哩醬做了快速版的叻沙，還剩下半罐就直接來做紅咖哩，只不過整鍋下的料好像不是一般泰式紅咖哩會放的食材，但反正是自己吃的冰箱有甚麼就丟甚麼。有人也喜歡吃泰式咖哩嗎？綠咖哩、紅咖哩、黃咖哩，你喜歡哪一種？