Silky and smooth Malaysian curry full of spice and the sweetness of prawns.
Silky and smooth Malaysian curried soup, full of spice and the sweetness of prawns.
1 OZ / 20 G ginger
3 CLOVES garlic
3.5 OZ / 100 G cherry tomato
21 OZ / 600 G prawns
2 OZ / 50 G red thai curry paste
14 OZ / 400 ML unsweetened coconut milk
24.5 OZ / 700 ML chicken stock
2 TBSP fish sauce
2 EA lime
7 OZ / 200 G rice noodle
1.5 OZ / 40 G bean sprouts
2 TBSP cilantro
1 TBSP coconut oil
Soak the rice noodle with water. Peel the ginger and garlic, add them into the mixing bowl. Insert the measuring cup, chop for 8 seconds / speed 6.
Add coconut oil into the mixing bowl with the red curry paste. Sauté for 7 minutes / 265°F|130°C.
Add the chicken stock into mixing bowl. Insert the measuring cup, cook for 20 minutes / 212°F|100°C / speed 1 / reverse.
Drain the rice noodle. Add coconut milk, fish sauce, tomatoes, prawn tails and the dry noodles to the mixing bowl. Make sure you push the noddle into the bowl to make sure they are submerged. Insert the measuring cup, cook for 10 minutes / 212°F|100°C / speed 1 / reverse.
Divide into 2 bowls, garnish with slices of limes, cilantro and bean sprouts.
Enjoy your meal!
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