This dish is from northern Thailand. Whenever I have leftover sauce from a curry dish*, I save it to make this dish. Last week, I posted the recipe for Thai red curry chicken. I made a big portion and had plenty of leftover sauce for this dish. Try it out if you ever have any sauce left. Don’t just throw it out.
*Thai Red Curry Chicken recipe last week.
- Leftover sauce from any curry
- protein – I used pork belly here, but anything would work.
- Vermicelli noodle – I used 2 small rolls for this.
- plenty of vegetables – I used broccoli, carrot, frozen green beans, beech mushroom, and green onion.
- 1-3 tablespoon fish sauce
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon red curry paste.
I added links to Amazon so you can see what the ingredients look like. These items should be much cheaper at your local Asian grocery store than on Amazon.
- marinate the pork in 1 teaspoon cornstarch, 1 tablespoon soy sauce, and 1 tablespoon michu.
- Set medium heat, add oil, and 1 tablespoon curry paste. Stir around until it sizzles then add pork.
- Brown the pork.
- Add vegetables and cook for a few minutes
- Add vermicelli. Move all the other stuff on top of the vermicelli.
- Add leftover curry sauce.
- Bring to boil, then simmer for 4-5 minutes. I have a lot of curry sauce here. The noodles will suck up all the sauce, usually.
Serve with rice. Okay, now you know what to do with leftover curry sauce. Don’t throw it out. Enjoy!
Source: Retire By 40
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