Rice Noodles with Look Chin in Green Curry
Khanom Jeen Gaeng Keow Wan Look Chin Moo
Thai coconut milk curries do not always have to be thick and served with rice. Especially in Bangkok, there is green curry that is served with rice noodles and
is rather light. It is often prepared with fish balls, but today I want to introduce you to “Khanom Jeen Gaeng Keow Wan Look Chin Moo”
(
Ingredients for two servings
- 10 Look Chin Moo (pork meatballs)
- 2 tbsp green curry paste
- 200 ml (6.8 fl oz) coconut milk
- 100 ml (3.4 fl oz) water
- 2 tsp chicken stock powder
- 4 kaffir lime leaves
- 1 tbsp fish sauce
- 1 tsp palm sugar
- 200 g (7.1 oz) rice noodles
- 2 tbsp vegetable oil
Preparation
- Place the rice noodles in lukewarm water and let them rest for about 15 minutes
- Meanwhile, heat the vegetable oil in a pot
- Fry the curry paste for 2-3 minutes until fragrant and the oil separates
- Stir in the coconut milk and water and bring to a boil
- Reduce the heat and stir in fish sauce, palm sugar, and stock powder
- Let the curry simmer for 8-10 minutes
- Cook the rice noodles according to the package instructions
- Then rinse the noodles with cold water, drain well, and set aside
- Add the kaffir lime leaves to the curry, tearing large leaves into smaller pieces
- Add the Look Chin and bring the curry briefly to a boil
- Let the curry simmer for 5 minutes
- Divide the rice noodles among plates and spoon the curry with Look Chin over them
