Noodles and vegetables in curry sauce

Posted on June 19, 2009. Filed under: Starter | Tags: , |

A Thai variation of the popular Burmese Khowsuey. Nooodles and vegetables in a fiery Thai curry sauce.

Cooking Time : 20 min.
Preparation Time : 15 to 20 min.

Serves 4.

For the noodles and vegetables
2 1/2 cups rice noodles
1/2 cup bean sprouts
1/2 cup long beans (chawli), cut into 25 mm. (1″) pieces
3/4 cup broccolli florets
For the curry sauce
1 cup Coconut Milk
1 1/2 tablespoons red Curry Paste
1 teaspoon tamarind paste
1 tablespoon sugar
1 tablespoon roasted peanuts, chopped
1 white onions, finely chopped
salt to taste
For the noodles and vegetables
1. Blanch the bean sprouts, long beans and brocolli florets in hot water for 2 to 3 minutes. Drain.
2. Place the noodles in the centre of a serving plate and arrange the blanched vegetables around the sides. Keep aside.
For the curry sauce
1. In a pan, mix the coconut milk and red curry paste, Add the tamarind paste, sugar, peanuts and onions and bring to a boil.
2. Add salt and simmer for a few minutes.
How to proceed
1. You can either pour the curry sauce over the noodles and vegetables or serve them separately
You could parboil the vegetables if you do not like them blanched.

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