Friday, December 16, 2011

Thai curry noodles

Thai curried noodles can be prepared with wheat or rice noodles served with hot thai red curry paste. You can use this paste either in noodles or rice. I would not say this is very easy to prepare. If  planned and thai paste is ready then the dish is simple. Thai foods are very spicy, they use ripe green chillies for their foods.  I have used kashmiri red chilly here.

This recipe was from a television show which I noted down long back. Try this you'll be sure to enjoy.


Thai curry paste:


Ingredients:
  • Shallots(small onions) - 5
  • Ginger - 2 tbsp
  • Garlic - 5 pods
  • Red chillies - 5
  • Cloves - 4
  • Turmeric powder - 1/4 tsp
  • Coriander powder - 2 tsp
  • Cumin powder - 1 tsp
  • Sugar - 1/4 tsp
  • Soy sauce - 2 tbsp

Method:

Soak the dry red chilly in hot water for 10 minutes. Then add all the other ingredients and grind to a fine smooth paste with little water.

Thai curry noodles:

Ingredients:
  • Boiled noodles - 2 cup
  • Thai paste - 2 tbsp
  • Coconut milk - 1 cup
  • Ginger - 2 tbsp (cut in lengthwise)
  • Garlic - 3 pods (cut in lengthwise)
  • Mushroom - 5
  • Bell pepper(green and red) - 1 cup
  • Green onions - 1/4 cup
  • Salt - as per taste
  • Cooking oil - 3 tbsp(preferably olive oil)

For Garnishing:
  • Coriander leaves - 3 tbsp
  • Roasted peanuts - 2 tbsp(broken)
  • Roasted tofu - 1/4 cup
  • Lime -1 


Method:

Heat a wide pan over a low heat and add the olive oil. Add the ginger and garlic and saute for a minute then add thai curry paste, salt and cook till the raw smell goes. Add half of the coconut milk and give a stir .

Add mushrooms and green onions, fry for 2 minutes. Stir bell peppers and the remaining coconut milk. Let it stand for few minutes. To enhance the flavor you can add 2 tsp of soy sauce at this stage. Later add the boiled noodles and start stirring to mix evenly.

Top with coriander leaves, roasted peanuts broken into pieces and roasted tofu . Season lightly with salt and pepper. Serve warm with lime and tomato sauce.


15 comments:

Anonymous said...

Very nice recipe Anu.. Great pics..
Raji.

Amina said...

wow... noodles look awesome... will surely give this a try..

Amy said...

looks so delicious...
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Anzz said...

The noodles look delicious. Am a big fan of Thai food. I feel it tastes magical..:) Thanx for the lovely comment on my site . Happy to follow you.

Chandrani said...

Wow...thai noodles looks sperb..

RAKS KITCHEN said...

Looks spicy! Wonderful recipe!

Vanamala Hebbar said...

Awesome..

Anzz said...

AnzzCafe has completed one year of blogging.. Its been a very eventful and fulfilling journey. Thank you for your support and words of encouragement without which it would not have been possible. Thank You..!

Veena Theagarajan said...

Wow looks so nice

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Anonymous said...

how long will the paste keep do you think?? looks delicious! c:

Anu said...

To Anonymous

If stored in the refrigerator it can last for one week to 10 days.

audrey said...

Hi, I just made some of the paste in hopes of preparing your dish today! But my paste turned out much less like a paste, and it was a translucent green instead of red. I'm thinking I used too many onions...is the amount 5 small onions or 5g or something? Should I still use this paste?

Anu said...

Audrey I meant small onions is pearl onions(shallots), anyhow you can use the paste.Make sure the raw smell goes completely while frying it. I am really sorry for the mistake.

Anonymous said...

Looks delish :) How many servings does this yield?

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