Crispy Curry Noodle Stir-Fry — Gaeng Ho
A Northern Lanna leftover-curry stir-fry combining the next-day curry with glass noodles, bamboo shoots, fresh turmeric, and pickled garlic stir-fried over high heat with kaffir lime and Thai basil for a celebratory complex regional showpiece bowl.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 120g glass noodles in warm water 8 minutes, drain. Pound 60g fresh turmeric, 10 garlic cloves, and 120g shallot halves to a coarse paste. Have 240g bamboo shoots sliced, 60g pickled garlic halved, 10 kaffir lime leaves sliced, and 40g Thai basil ready.
Bloom
Heat 60ml oil in a wok over medium heat 1 minute. Add pounded paste and 60g hung lay curry paste, fry 90 seconds until deeply fragrant and oil turns deep yellow-orange with warm-spice aromas.
Sear
Add 400g pork pieces over medium-high heat, turn often 5 minutes until surfaces are coated yellow-orange and lightly browned with paste clinging in a thick spice crust.
Simmer
Pour in 400ml water with 40ml fish sauce, 20g palm sugar, and 40ml tamarind paste. Bring to a bare simmer, cover, cook 14 minutes over medium heat until pork is fork-tender and sauce reduces to a thick mahogany glaze.
Build
Add 240g bamboo shoots and 60g pickled garlic over high heat, toss 2 minutes until heated through. Tip in drained glass noodles, toss 3 minutes until they absorb sauce and glisten golden-brown.
Reduce
Continue tossing over high heat 90 seconds until noodles cling clean and dry to pork, sauce fully glazes every strand, and wok-fond burnishes the bottom golden.
Finish and plate
Kill heat, fold in 10 kaffir lime shreds and 40g Thai basil off heat 30 seconds until just wilted. Plate alongside 300g jasmine rice with basil scattered.
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