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Ingredients

• 1 tablespoon [15 mL] cilantro stems, chopped fine
• 4 garlic cloves, minced
• 1 tablespoon [15 mL] Thai fish sauce (nam pla)
• 1 tablespoon [15 mL] black pepper
• ½ teaspoon [3 mL] salt
• 1 teaspoon [5 mL] dried shrimp, ground (or prepared shrimp powder)
• 2 tablespoons [30 mL] scallion tops, sliced thin
• 2 tablespoons [30 mL] carrot, grated
• ¾ cup [180 mL] bean thread noodles, cut into 1-inch [2.5-cm] lengths and soaked in water
• 12 ounces [340 g] minced pork
• 4 ounces [110 g] shrimp, shelled, deveined, and finely diced
• 8 boned chicken wings (see Chef Notes)
• 3 cups [720 mL] coconut milk, unshaken (allowing the thicker cream to rise to the top)
• 3 tablespoons [45 mL] red curry paste (see page 297)
• 1 to 2 tablespoons [15 to 30 mL] Thai fish sauce (nam pla), or to taste
• ½ teaspoon [3 mL] tamarind liquid
• 1½ tablespoons [25 mL] palm or light brown sugar (optional)
• 1 tablespoon [15 mL] makroot leaf minced very fine (half reserved for garnish)
• 2 cups [480 mL] rice flour
• 1 cup [240 mL] milk
• 1 egg, beaten
• 1 cup [240 mL] panko breadcrumbs (Japanese-style breadcrumbs)
• Vegetable oil, for deep-frying
• ⅓ cup [80 mL] basil leaves, for garnish
• 1 tablespoon [15 mL] dried red chile, sliced lengthwise very fine, for garnish

Description

Chow