Ingredients
| Mixed northern style curry | |
| 15 g (1 tbsp) | Boiled chicken breast |
| 25 g (2 tbsp) | Pea egg plant |
| 20 g (2 tbsp) | Small egg plant |
| 15 g (2 tbsp) | Green yard long beans |
| 1 g (½ tbsp) | Coriander |
| 2 g (½ tbsp) | Green onion |
| 2 g (1 tbsp) | Fennel common leaves |
| 45 g (½ cup) | Ivy gourd |
| 25 ml (1 small, 6x2 cm) | Cucumber |
| 50 g (2 cups) | Dried mung bean noodles |
| 2 g (1 tbsp) | Mint leaves |
| 2 g (1 tbsp) | Sweet basil leaves |
| 30 ml (2 tbsp) | Soybean oil |
| 14 g (2 tsp) | Curry paste red |
| 2 ml (½ tsp) | Fish sauce |
| 5 g (2 tsp) | Hunglei powder |
| Sweet vegetable soup with grilled nile tilapia | |
| 2 g (1 tbsp) | Garlic |
| 90 g (2 cups) | Pak waan |
| 15 g (1 tbsp) | Nile tilapia |
| 10 g | Dried bird chilli |
| 20 g (2 tbsp) | Shallot bulbs |
| 10 g (1 tbsp) | Lemon grass |
| 2 ml (½ tsp) | Fish sauce |
| 25 g (2 tbsp) | Galangal |
| Rice | |
| 180 g (1.5 cups) | Steamed rice |
Cooking Instructions
Mixed northern style curry (Gang Ho)
Fry curry paste with oil until fragrant. Add chicken and fry to combine. Add long beans,
pea eggplant, small eggplant, bird chili and then stir to combine. Add just a little water,
add mung bean noodles and fry. Add hunglei powder, ivy gourd, cut cucumber, mint
leaves, sweet basil, fennel common leaves, gourd, green onion and coriander, fry together.
Add fish sauce or just a little sugar. Turn off the heat.
Sweet vegetable soup with grilled nile tilapia (Gang Pak Wan Pla Yang)
Pound lemon grass, shallot, garlic, galangal and dried chilli finely. Set aside. Boil water and
dissolve chilli paste. Add grilled nile tilapia and sweet vegetables (Pak wan). Season with
fish sauce, taste, turn off the heat. Ready to serve.
General information
| Difficulty: | 3 of 5 |
Nutritional Information
| 820 mg | Energy |
| 16.3 g | Protein |
| 330 mg | Phosphate |
| 1260 mg | Sodium |
| 576 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |