THAI Red Curry Noodles

**Author - Alee Venkatesh **




Thai Cuisine “reflects its culture, environment, ingenuity and values, intricacy, attention to detail, texture, colour, taste and the use of ingredients with medicinal benefits as well as good flavour & Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge" as mentioned by renowned Celebrity Food Expert, Chef & Writer McDang in his book The Principles of Thai Cookery.

 



For making THAI RED CURRY NOODLES you need - 2 packets noodles, 400 ml coconut milk, 3-4 tsps. of Thai red curry paste, 1/4 cup vegetable stock, 1 tsp. brown sugar, 1 cup mixed vegetables (green beans, green capsicum, onion, snow peas), 2 tsp. dark soy sauce, Thai basil leaves & fresh red chillies, salt to taste, 1 tsp. lime juice.


Method 
  • Cook Noodles until tender (but firm), drain, set aside.   
  • Heat little bit of oil in a large skillet (on medium heat), fry onions (until transparent), add other vegetables and fry until tender (but crisp).
  • Slowly add other ingredients - sugar, salt, soy sauce, coconut milk, red curry paste etc., - stir through, simmer for 5-6 minutes.
  • Add cooked noodles, mix well to combine.  Garnish with coriander leaves & red chillies (if required)