Kanom Jeen Nam-Prik (Rice Noodles With Spicy Shrimp And Coconut)

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
699
FAT
128%
CHOL
147%
SOD
204%

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Ingredients for 4 servings

2 large cloves garlic, unpeeled

Deep-fried sliced shallots, garlic and chilies

1/4 cup palm sugar

1/4 cup fish sauce

1 small (12-inch) round galangal

2 teaspoons to 1 1/2 tablespoons chili ++powder, as needed

Juice of 1 lime

2 medium shallots, unpeeled

3/4 cup mung beans

1/2 cup unsalted roasted peanuts, roughly chopped

1 14-ounce can coconut milk

Thinly sliced green mango or papaya Handful cooked green beans, thinly sliced into rounds

Cooked Thai kanom jeen noodles, Japanese tomoshiraga noodles or white rice

1/4 cup vegetable oil

1 teaspoon kosher salt

1/2 cup firmly packed shredded fresh (or frozen and defrosted) coconut

1 1/2 pounds medium shrimp, peeled and deveined