Thai Green Curry Noodles
Thai Green Curry Noodles
Ingredients:
Noodles: 1/2 pkt
Coconut Milk: 1 cup+/-
Salt: as per taste
Green Curry Paste:
Red Onion: 1 small
Galangal /fresh ginger: 1- 2 inch piece
Coriander Leaves: 1/4 cup( leaves and stalks) chopped
Green Chillies/Thai Serrano Chillies:
Lemon Grass: 1 stalk -discard the green part and chop up the white lower part
Lime:1 whole: juice + zest (Can add another as per taste)
Coriander:simply powdered : 1 tsp
Cumin: simply powdered: 1 tsp
Soy sauce: 1 tsp
Vegetable Oil: 1 tbsp
Optional Additions
Beans Sprouts
Red Pepper
Shredded Chicken
King Prawns
Veggies of your choice
Soy sauce:1-2 tbsp
Paste:
Place all the paste ingredients in the blender/processor and mix to obtain green curry paste.The above estimate gives almost 1/4 cup of paste which can be stored in a clean sterilized jar in the fridge.
Cook noodles according to instructions on pack.
Heat little oil in a thick bottommed pan.Add 2-3 tbsp of the curry paste and saute for 1-2 minutes until the raw smell disappears and the colour just starts to change.You can saute a few more minutes if you like,just make sure that it is not burnt.
Add the chopped veggies,chicken and prawns and little salt.Make sure it gets coated with the paste and saute for just 1-2 minutes and then add coconut milk.Stir well and bring to a boil.Reduce the heat and let it simmer till the veggies get cooked.
Once the veggies are cooked for a few minutes,add the noodles and mix gently till it is coated with sauce/gravy.Add more coconut milk and salt if needed and cook for a few more minutes till everything gets blended and the sauce is reduced or thickened as per taste or choice.Continue cooking if you prefer it as dry or stop when saucy gravy is obtained.Serve warm.
Ingredients:
Noodles: 1/2 pkt
Coconut Milk: 1 cup+/-
Salt: as per taste
Green Curry Paste:
Red Onion: 1 small
Galangal /fresh ginger: 1- 2 inch piece
Coriander Leaves: 1/4 cup( leaves and stalks) chopped
Green Chillies/Thai Serrano Chillies:
Lemon Grass: 1 stalk -discard the green part and chop up the white lower part
Lime:1 whole: juice + zest (Can add another as per taste)
Coriander:simply powdered : 1 tsp
Cumin: simply powdered: 1 tsp
Soy sauce: 1 tsp
Vegetable Oil: 1 tbsp
Optional Additions
Beans Sprouts
Red Pepper
Shredded Chicken
King Prawns
Veggies of your choice
Soy sauce:1-2 tbsp
Paste:
Place all the paste ingredients in the blender/processor and mix to obtain green curry paste.The above estimate gives almost 1/4 cup of paste which can be stored in a clean sterilized jar in the fridge.
Cook noodles according to instructions on pack.
Heat little oil in a thick bottommed pan.Add 2-3 tbsp of the curry paste and saute for 1-2 minutes until the raw smell disappears and the colour just starts to change.You can saute a few more minutes if you like,just make sure that it is not burnt.
Add the chopped veggies,chicken and prawns and little salt.Make sure it gets coated with the paste and saute for just 1-2 minutes and then add coconut milk.Stir well and bring to a boil.Reduce the heat and let it simmer till the veggies get cooked.
Once the veggies are cooked for a few minutes,add the noodles and mix gently till it is coated with sauce/gravy.Add more coconut milk and salt if needed and cook for a few more minutes till everything gets blended and the sauce is reduced or thickened as per taste or choice.Continue cooking if you prefer it as dry or stop when saucy gravy is obtained.Serve warm.
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