Nam Maprao On

Ice-cold coconut water drunk straight from a young green coconut hacked open at the street market.

Ingredients

• 600g chicken thighs
• 400g rice vermicelli
• a handful of minced garlic
• 2 tsp red curry paste
• 3 tbsp neutral vegetable oil
• 2 Thai bird's eye chilies, chopped
• a handful of fresh cilantro, chopped
• a generous spoonful of roasted peanuts
• 1 cup coconut milk
• a pinch of palm sugar

Instructions

1. 1

   Combine the glutinous rice and coconut milk in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the white pepper and fish sauce, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 0 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with crispy fried shallots, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

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