Considering Necessary Criteria Of Paper HelpSeptember 4, 2017
CholeSeptember 7, 2017
This burmese dish surely strikes every single taste bud of yours with its unforgettable flavours. It is a vegetable curry cooked in coconut milk with noodles and a variety of toppings.
Every bite of it ensures you that it is worth the effort making it.
- Boiled noodles – 1 cup (Refer notes)
- Babycorn – 4 ,diced
- Broccoli – 5 florets
- Yellow zucchini – 1/4 cup, sliced and halved
- Yellow capsicum – 1/2, sliced
- Red capsicum – 1/2, sliced
- Oil – 2 tablespoon
- Gram flour (besan) – 1 tablespoon
- Coconut milk – 3 cups – Buy it here
- Salt to taste
- Sugar (optional) – 1 pinch
- Crushed black pepper to taste
- Fried noodles – 1/2 cup
- Thai red curry paste – 2 tablespoons – Buy it here (Refer notes)
- Peanuts – 1/2 cup, roasted, de-skinned and crushed coarsely
- Onion – 1 small, thinly sliced and fried
- Garlic – 5 cloves, finely chopped and fried
- Spring onions – 1/2 cup, finely chopped
- Green chillies – 5 to 6, finely chopped
- Lemon juice to taste
- Coriander – 1/4 cup, finely chopped
- Boil sufficient water and add all vegetables. Cook until done but still crisp. Boil the noodles in the same water.
- Heat oil and the red curry paste. Saute for 2 minutes.
- Add gram flour, mix well and cook till fragrant.
- Add 1 cup warm water, mix well and cook further’
- Add coconut milk and whisk well.
- Add salt, sugar, pepper and bring it to boil till the right consistemcy is received. It should be like a thick soup.
- To serve, in a large bowl place boiled noodles and add the gravy on top. Enjoy with the toppings of your choice.
- To Boil noodles perfectly – Boil water and add noodles for 5 minutes. DO NOT overcook. Remove from fire and place them in a strainer. Wash with cold water several times in the strainer. Keep aside in the strainer for few minutes to remove the excess water. Then add 1 teaspoon of oil to the noodles.
- You can adjust the quantity of red curry paste as per spice required
Tips & Tricks
- Keep the gravy more and the vegetables less to enjoy the true form of the dish.