How Pailin Chongchitnant Makes This Dish When She's Short On Time

cbc.ca

Soulbelow

1-inch piece (8 g) turmeric, or ½ tsp (2 ml) ground turmeric

¼ cup (60 ml) red curry paste, store-bought or homemade (recipe follows)

1 tbsp (15 ml) curry powder

1½ cups (375 ml) coconut milk, divided

3 cups (750 ml) water

2 black cardamom pods (see note)

4 to 8 chicken drumsticks (see note)

1½ tsp (18 g) finely chopped palm sugar, packed

1 to 2 tbsp (15 to 30 ml) soy sauce

12 oz (340 g) flat wonton noodles (see note)

subheading: For serving (optional):

½ cup (75 g) chopped pickled mustard greens, rinsed

¼ cup (35 g) julienned shallots

4 lime wedges

Sautéed chili flakes (see note)

subheading: Red Curry Paste:

¾ oz (20 g) mild dried red chilies, cut in ½-inch (1.2 cm) chunks

½ oz (10 g) spicy dried red chilies, or to taste, cut in ½-inch (1.2 cm) chunks (see note)

½ tsp (2 ml) white peppercorns

1 tsp (5 ml) table salt

1 stalk lemongrass, bottom half only, thinly sliced

2 tbsp (15 g) finely chopped galangal

4 cilantro roots, or 10 to 12 cilantro stems, chopped

2 tsp (10 ml) chopped makrut lime zest (optional, see note)

6 cloves (30 g) garlic, chopped

½ cup (70 g) chopped shallots

2 tsp (10 ml) fermented shrimp paste (optional)

subheading: If making Prik Gaeng Ped:

2 tsp (10 ml) coriander seeds, toasted

1 tsp (5 ml) cumin seeds, toasted

Directions at cbc.ca

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