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Sify Home > Food > Vegrecipes > International cuisine > Thai > Thai red curry noodles
Thai red curry noodles
By : Pavithra Elangovan
Category : Thai
Servings : 3
Time Taken : 30-45 mins
Rating :
Method

Red curry paste:

  1. Dry fry the coriander seeds and Cummin seeds.
  2. Powder it along with pepper corns.
  3. Blend all other ingredients to smooth paste adding this powdered seeds, peppercorns , salt and oil to fine paste.
  4. Spoon into a glass jar, cover with plastic wrap and fitted with tight lid and refrigerate for future use.

Red curry noodles:

  1. Cook the noodles as per the instruction.
  2. Blanch the broccoli in the hot water and them put in cold bath.
  3. Heat oil in the kadai add the veggies one by one in this order. First fry the Carrots, Mushroom, Bell peppers, Bok shoy , add the Tofu to this add a tbsp of red curry salt gently toss well in high flame and transfer in the plate.
  4. Now add little oil add the red curry paste to this add noodles mix nicely until well blended , now to this add the fried veggie mixture, at this stage check for spice level and salt. If needed you can add more. Once everything is well blended add the basil give a quick toss.
  5. Serve piping hot.

Note:

  1. Try to stir fry the veggies in high flame.
  2. Don't over fry or over cook it just 3/4 should be fine.
  3. Add the red curry paste according to your spice level.

Recipe and image: Dishes from My Kitchen

Ingredients:
2 cups cooked noodles
Red curry paste as required ( Add according to ur spice level)
1/2 cup sliced carrots
2 or 3 bok choy
1/2 cup sliced shiitake mushroom ( remove the stems)
1 block tofu ( shallow fry in the oil and keep it aside)
1/2 cup bell Peppers cut it into squares ( Red, yellow)
1 broccoli ( Make to small florets)
1/4 cup basil ( is a must)
Oil as required
Salt as required

Red curry paste:

10 eed chillies ( soak in the water)
2 or 3 shallots
4 garlic
2 sliced lemon grass
1/2 inch ginger / galangal
4 cilantro stems
1 tbsp coriander seeds
2 tsp cumin seed
4 lime Leaves or 1 lemon of rind
10 pepper corns
1 tbsp oil
salt as required

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