INGREDIENTS
1 1/2
lbs Chicken thighs, boneless skinless
4 tsp
Thai shrimp paste
1
Bean sprouts
1 tbsp
Coriander, ground
4
Garlic cloves
1
2-inch piece Ginger
3
Lemongrass stalks
2
Persian cucumbers, medium
3
Red chiles, dried
3
Shallots, medium
4
Thai chiles, red
4
Eggs, large soft
3 cups
Chicken stock or low-sodium chicken broth, homemade
2 14 ounce cans
Coconut milk
8 oz
Wide rice vermicelli
2 tsp
Curry powder
1
Kosher salt
2 tsp
Palm sugar or light brown sugar
1/2 cup
Vegetable oil
1 tsp
Cumin, ground
12
Tofu puffs