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Kanom Jeen Nam-Prik (Rice Noodles With Spicy Shrimp and Coconut)
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- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
- 2medium shallots, unpeeled
- 2large cloves garlic, unpeeled
- 1small (½-inch) round galangal
- 1teaspoon kosher salt
- 114-ounce can coconut milk
- ¾cup mung beans
- ½cup firmly packed shredded fresh (or frozen and defrosted) coconut
- ¼cup vegetable oil
- 2teaspoons to 1½ tablespoons chili ++powder, as needed
- 1½pounds medium shrimp, peeled and deveined
- ½cup unsalted roasted peanuts, roughly chopped
- ¼cup palm sugar
- ¼cup fish sauce
- Juice of 1 lime
- Cooked Thai kanom jeen noodles, Japanese tomoshiraga noodles or white rice
- Thinly sliced green mango or papaya Handful cooked green beans, thinly sliced into rounds
- Deep-fried sliced shallots, garlic and chilies
Preparation
- Step 1
In a 450-degree oven or over an open flame from the stovetop, grill or broiler, roast the shallots, garlic and galangal until blackened. Peel and discard the skins, finely chop, then pound in a mortar or purée in a food processor to make a paste. Stir in the salt and set aside.
- Step 2
Skim off ½ cup of the creamy part of the can of coconut milk and set aside; pour the rest in a medium pot. Add 2 cups of water. Bring to a boil, then add the mung beans, reduce the heat and simmer for about 15 minutes.
- Step 3
Meanwhile, place a wok over low heat, then add the shredded coconut. Stir continuously until browned, 3 to 5 minutes. Transfer the coconut to a plate to cool. Clean the wok, return to the heat and add the oil. When the oil is hot, add the reserved paste and stir until fragrant, 1 to 2 minutes. Pour in the reserved coconut cream and cook, stirring, until a layer of oil appears, 3 to 5 minutes. Add the chili powder, beginning with 2 teaspoons and adding more to taste. Stir well for 30 seconds, then turn off the heat.
- Step 4
Place the shrimp in the simmering coconut milk and poach until just pink, about 2 minutes. Remove the shrimp with a slotted spoon and roughly grind two-thirds of the shrimp in a food processor. Combine the whole and puréed shrimp in a small bowl and set aside.
- Step 5
Add the chili-paste mixture to the pot of coconut milk. Add the peanuts and two-thirds of the toasted coconut, crumbling it as you add it to the pot. Add the shrimp, palm sugar and fish sauce. Remove from heat and add lime juice to taste. Adjust the sugar, fish sauce and lime juice as needed; the dish should be sweet, sour and salty, with a kick of heat from the chili. Before serving, stir in the remaining toasted coconut. Serve over cooked noodles or rice and garnish with green mango, sliced green beans and fried shallots, garlic and chilies.
Private Notes
Cooking Notes
There is a typo. It should read skim off 1/2 cup of the creamy part of the coconut milk. And it should be 1/2 inch round galangal. A piece about two inches long is enough to make it a very flavorful dish. The instructions don't say so, but the mung beans should remain in the coconut mixture after they are done boiling, as you will be adding the galangal chili mixture to that pot afterward. It's possible to use a little less fish sauce and still keep its Thai flavor complexity.
Delicious!
Excellent flavor. I made a few substitutions - poached Bok Choi and slices of sweet potato in the coconut broth and then served bowls of greens/starch/shrimp to add to noodles with tasty sauce. 2 tsp of Korean red pepper powder was a good amount of spicy.
Intriguing recipe that morphed several times before my eyes. At its best, the coconut broth was shrimp-colored and lovely, but turned brownish green when I added the (overcooked) paste/cream. Shrimp shredded/whole is excellent. Ditto on Shallot/garlic paste. FYI I had to roast shallots/garlic at 450 or 35 minutes to get them soft. Galangal needs to be fresh I think. I had dried, which was clearly not going to work so I subbed in ginger. Also, I think the chili powder needs to say "Thai".
There is a typo. It should read skim off 1/2 cup of the creamy part of the coconut milk. And it should be 1/2 inch round galangal. A piece about two inches long is enough to make it a very flavorful dish. The instructions don't say so, but the mung beans should remain in the coconut mixture after they are done boiling, as you will be adding the galangal chili mixture to that pot afterward. It's possible to use a little less fish sauce and still keep its Thai flavor complexity.
Delicious!
"Skim off 12 cup of the creamy part of the can of coconut milk" ???
Hello, should the mung bean be cooked prior to following this recipe?
I didn't soak or cook the beans first. They were not done at 15 minutes, but they were definitely done by the time I was ready to serve
" small (12-inch) round galangal"
I think this should be: ...1/2-inch ???
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