Backpacking Recipes-Red Curry with Coconut and Lentils

On this series I’m sharing tasty and ultralight backpacking recipes. Because of this the ingredients have excessive vigor to ounce ratio with only some elements. Their rapid and handy to make with no need to carry additional cooking utensils. However, the outcome will probably be something you’ll additionally love to make at home. Todays crimson curry with lentils is a form of a follow as much as my very first video, the crimson lentil soup with chorizo, and shares a variety of the identical elements but the meal does taste totally exceptional given that of the crimson curry and coconut cream.

The elements weigh in at 7 and a quarter ounce and supply 780 energies. We’ll begin with cold soaking three.5oz(100gr) of dried crimson break up lentils and dice of vegetable stock for 90 minutes in a cup(230ml) of water. You can do this in a container like an old ice cream or peanut butter jar, a freezer bag or something more fancy like a Vargo BOT. When you are ready for dinner heat half of a cup of water in your cooking pot. If its bloodless outside the creamed coconut or santen will likely be solid, in that case that you can put it within the water so it becomes soft. Now add the cream, tomato paste, red curry paste, dried ginger and freeze dried garlic to the pot.

More often than not sick take a clove of garlic. However, considering the fact that that wishes to fry in some oil at the commencing of the cooking process that will be quite inconvenient in case your coconut cream is indeed strong. Cook for a minute even as stirring and add the the cold soaked lentils. Simmer or flippantly boil it for a further three minutes and your pink curry with coconut and lentils is able. I admire so as to add a bit of cilantro at the finish for color and depending in your curry paste that you can add some chili flakes, or perhaps a Poppa pepper tablet.

Now, on to packing this meal for the path. I put the split lentils and inventory cube in a massive freezer bag, the coconut cream is already in a bag of its losses. The tomato paste and pink curry paste can go in a ziplock collectively; which you could burn it shut for added security. The freeze dried garlic and ginger additionally go in a small ziplock together. As at all times, thanks for observing, and in case you appreciated this video to subscribe for more. .

How to make KAPOON, KHAO POON | Red Curry Noodle Soup | House of X Tia | Lao Food

How to make KAPOON, KHAO POON | Red Curry Noodle Soup | House of X Tia | Lao Food

Below is the recipe for KAPOON, KHAO POON | Lao Style Red Curry Noodle Soup with Chicken. Hope you enjoy :). Please be sure to Like & Subscribe!

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INGREDIENTS
5 Cloves of Garlic, finely minced
2 Shallots, finely minced
1 large stalk of lemongrass
3 Kaffir limes leaves
3 slices of galangal
3 large chicken breasts
Salt
Fish Sauce (about 1 ladle or 1/2 cup)
Cooking oil
1 can of red curry paste
1/2 can of sweet thai noodle sauce (optional)
1 can of coconut milk
6-8 cups of chicken stock + 2 cubes chicken bullion
1 cup of bamboo shoots (sliced into bite size pieces)
Vermicelli noodles (prepare as directed on bag)

DIRECTIONS
Use a stock pot to boil chicken in salted water and lemon grass (25 min).

Remove chicken and let cool, reserve stock.

Once chicken has cooled, remove meat from bones, pound in a mortar and pestle to further break up the meat, set aside.

Coat large stock pot with oil, add garlic and shallots and fry until golden brown.

Add curry paste, fry until fragrant.

Stir 1/4 can of coconut milk to curry paste.

Add shredded chicken, galangal and kaffir lime leaves, stir until combined.

Add bamboo shoots, remaining can of coconut milk, and reserved chicken stock and bullion. Season with salt and fish sauce to taste.

Bring to a boil and serve with vermicelli noodles and slaw.

Slaw ingredients:
Shredded cabbage (green/red)
Bean sprouts
Chopped cilantro and mint leaves
Bean sprouts
Shredded banana flower (optional)

Additional accompaniments (optional):
Lime wedges
Fish sauce
Thai Chilies (fresh or flake)
Shrimp paste
Sriracha

Seafood Curry Laksa Noodle Soup – Video Recipe

Curry laksa is one of my favourite all time dishes. The benefit of cooking it yourself is you can choose everything you want to put in it. Today I show you how to make it at home quickly and easily with my simple recipe.

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Ingredients: (serves 1)

Your choice of seafood – substitute chicken thigh meat if you prefer
¼ Chopped onion
2 Tbs laksa paste (follow directions on label as a starting point, but adjust to taste)
200ml Light coconut milk
200ml Water (can use a full can of coconut milk, light or full fat and omit water)
Broccoli
Carrot
Deep fried tofu pieces – see recipe video here: http://www.youtube.com/watch?v=-XuBqI2sdas
100g Hokkien noodles
50g thin rice noodles
Chopped spring or green onions
Fried shallots
Oil

Enjoy!

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Thai Yellow Curry Noodles Soup

My special blend of spices, aromatics and lush coconutty cream makes this classic yellow curry a crowd-pleaser!
Recipe below 🙂

Thai Yellow Curry Noodle Soup
Serves 4

1 x Marion’s Kitchen Thai Yellow Curry, which includes:
• yellow curry paste
• coconut cream
• dried herbs & chilli
• bamboo shoots
1 Tbsp vegetable oil
4 cups chicken stock
500g thinly sliced chicken thigh
400g cooked egg noodles (use 200g fresh or 400g pre-cooked packaged)
2 bunches bok choy, halved lengthways and finely sliced
2 long red Asian shallots (or small red onion), finely sliced
¼ cup roughly chopped coriander
1 long red chilli, finely sliced
1 lime, quartered

Crispy wonton noodles
16 wonton wrappers
vegetable oil for deep frying

For the crispy wonton noodles, cut each wonton wrapper into thin strips about 3mm wide. Pour vegetable oil into a wok or saucepan to a depth of about 10cm. Place over high heat. Place a cake rack set over a baking tray next to the saucepan to drain cooked noodles. When the oil reaches 180°C (at this point a cube of bread will turn golden in 10 seconds), carefully add a small handful of wonton strips. Cook for about 30 seconds or until golden. Transfer noodles to the cake rack to drain. Repeat until all wonton noodles are cooked.

Heat vegetable oil in a large heavy-based saucepan over medium heat. Add curry paste and cook for about a minute. Stir in the COCONUT CREAM, chicken stock and DRIED HERBS & CHILLI, drained BAMBOO SHOOTS and the chicken. Reduce the heat to low, cover with a lid and simmer for 5 minutes or until chicken is cooked.

In the meantime, divide cooked noodles between four large bowls. Top with bok choy. Ladle over the soup. Top with crispy wonton noodles, eschallots, coriander and red chilli slices. Serve each bowl with a lime wedge to squeeze over just before eating.
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