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Nam Prik Curry Noodles (Kanom Jin Nam Prik)















Low Cholesterol, Trans-fat Free


8 ounces noodles
4 ounces long beans
1 ¼ cups mung bean sprouts
10 each shallots
5 each garlic cloves
½ cup moong dal
2 each coriander root
1 tablespoon red curry paste
1 ¼ cups coconut milk
2 tablespoons soy sauce, light
1 tablespoon sugar
1 tablespoon tamarind juice
1 tablespoon lemon juice
½ teaspoon chili powder


Heat 2 tbsp (30 ml) of the oil until a light haze forms, then fry half the shallots and half the garlic until crispy brown.

Drain and set aside, keeping the oil for the Fried Dry Chilis.

Drain the moong beans, place in a mortar, pound well to form a paste and set aside.

In the mortar, pound together the coriander roots with the remaining shallots and garlic until a paste forms, then set aside.

In a frying pan or wok heat the remaining unused oil, stir in the red curry paste and cook.

Add half the coconut milk, stirring well, add the paste of coriander root, shallot and garlic and thoroughly mix.

Add in the moong bean paste and stir well.

Add the soy sauce, sugar and tamarind juice, lemon juice and chili powder, stirring constantly.

Put the two halves of the kaffir lime into the mixture and continue to cook gently.

Thin the remaining coconut milk with the water then stir in to the sauce and boil.

Simmer for 1 minute.

Quickly stir in the crispy shallot and garlic mix and immediately turn into a serving bowl.

Save the remaining oil for the side dish.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 198g (7.0 oz)
Amount per Serving
Calories 34658% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 18g 91%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 427mg 18%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 5%
Sugars g
Protein 17g
Vitamin A 10% Vitamin C 22%
Calcium 8% Iron 29%
* based on a 2,000 calorie diet How is this calculated?


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