Servings: 4
Prep time: 20 minutes (plus 1 hour to soak the noodles)
Total time: 1 hour 

INGREDIENTS

2 tablespoons vegetable oil
1 small yellow onion, diced
6-7 makrut lime leaves, crushed by hand
2 garlic cloves, roughly chopped 
1 stalk lemongrass, cut into 3-inch pieces and smashed
1 (3-inch) piece galangal or ginger, (peeled if using ginger) thinly sliced
3 tablespoons red curry paste
2 (13.5-ounce|400 ml) cans coconut milk
2 tablespoons granulated sugar, plus more to taste
2 tablespoons padeak (unfiltered fish sauce) or shrimp paste, optional (if not add 1-2 tablespoons fish sauce, to taste)
½ cup|125 ml fish sauce
1 tablespoon oyster sauce, plus more to taste
6 whole dried chilies
1 (8-ounce|227 gram) can bamboo shoots, drained and chopped
1 pack vermicelli noodles, soaked in cold water for at least 1 hour
1 (5-ounce|142-gram) can tuna in water, drained 
12 quail eggs, hard boiled (optional)
½ small white or red cabbage (or a little bit of both!), cored and thinly sliced, then rinsed
1 bunch mint, leaves picked
1 medium carrot, julienned
3 scallions, thinly sliced
1 bunch cilantro, leaves picked

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