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Ingredients Jump to Instructions ↓

  1. 4 oz Fresh white sen yai noodles

  2. 1/2c Beansprouts

  3. 1 sm Bundle long beans -- chopped into 1" lengths

  4. 1 md Broccoli stem -- sliced lengthwise

  5. 1 c Coconut milk

  6. 1 tb Red curry paste

  7. 1 ts Curry powder

  8. 1/2ts Sugar

  9. 1 tb Tamarind juice

  10. 1 tb Roast peanuts, crushed

  11. 1 Shallot; finely chopped -- TO GARNISH -- Potato rounds -- extra-finely sliced -- deep-fried until golden -- brown and set aside -- TO GARNISH --

Instructions Jump to Ingredients ↑

  1. + Directions : This dish is a speciality of Narind nad Warochun at their restaurant The Lemon Grass, Sukhumvit Soi 24, Bangkok. In a large pan of boiling water, blanch the noodles and set aside. Blanch the beansprouts, long beans and broccoli stems, arrange on a serving dish and set aside. In a saucepan, gently heat the coconut milk, stirring in the red curry paste until thoroughly blended. Add the remaining ingredients, stirring until mixed. Turn into a serving bowl. Either serve all three elements separately or place the noodles on the serving dish with the vegetables, pour over the sauce and garnish with the crispy potato.

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