Noodles With Vegetable & Curry Sauce (gueyt Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
4 ounce: Fresh white sen yai noodles,
1/2 cup: Beansprouts,
1 small: Bundle long beans, chopped into 1" lengths
1 medium: Broccoli stem, sliced lengthwise
1 cup: Coconut milk,
1 tbsp: Red curry paste,
1 tsp: Curry powder,
1/2 tsp: Sugar,
1 tbsp: Tamarind juice,
1 tbsp: Roast peanuts, crushed
1: Shallot, finely chopped
TO GARNISH
Potato rounds, extra-finely sliced - deep-fried until golden - brown and set aside
Directions:
In a large pan of boiling water, blanch the noodles and set aside.
Blanch the beansprouts, long beans and broccoli stems, arrange on a
serving dish and set aside. In a saucepan, gently heat the coconut
milk, stirring in the red curry paste until thoroughly blended. Add
the remaining ingredients, stirring until mixed. Turn into a serving
bowl. Either serve all three elements separately or place the noodles
on the serving dish with the vegetables, pour over the sauce and
garnish with the crispy potato.
Source from luhu.jp
Blanch the beansprouts, long beans and broccoli stems, arrange on a
serving dish and set aside. In a saucepan, gently heat the coconut
milk, stirring in the red curry paste until thoroughly blended. Add
the remaining ingredients, stirring until mixed. Turn into a serving
bowl. Either serve all three elements separately or place the noodles
on the serving dish with the vegetables, pour over the sauce and
garnish with the crispy potato.
Source from luhu.jp