Thai Flavoured Vegetable Noodles In Coconut Curry Recipe
A vegetarian Thai recipe with egg noodles - (250 grams packet), broccoli - cut into small florets, carrots (gajjar) - sliced. Ready in 30 min, serves 4.
Curated byChatchai Siri🇹🇭
Instructions
20 steps- 1
To begin making the Thai Flavoured Vegetable Noodles In Coconut Curry recipe, firstly we will prepare the flavoured curry paste
egg noodles - (250 grams packet)(1 cup)coconut milk(1 cup)to 4 tablespoons thai red curry paste(3) - 2
To make the flavoured curry paste, in a mixer jar combine the peanut, garlic pods, lime juice, thai red curry paste
cloves garlic - chopped(3)cloves garlic(4)lemon juice(1 teaspoon)to 4 tablespoons thai red curry paste(3) - 3
Grind them with some water to a fine paste in a grinder
to 4 tablespoons thai red curry paste(3) - 4
To cook the noodlesHeat a saucepan with water and bring it to a rolling boil
egg noodles - (250 grams packet)(1 cup) - 5
Add the noodles and let it cook for about 3-4 minutes
egg noodles - (250 grams packet)(1 cup) - 6
Turn off the flame, drain the water and transfer the noodles into a strainer
egg noodles - (250 grams packet)(1 cup)broccoli - cut into small florets(1/4 cup) - 7
Rinse the noodles in cold water to prevent it from getting overcooked from the heat
egg noodles - (250 grams packet)(1 cup) - 8
Drizzle some oil over the noodles, so they don't stick to each other and keep aside
egg noodles - (250 grams packet)(1 cup) - 9
In a wok/kadhai, add olive oil and heat it on medium flame
- 10
Add finely chopped garlic and cook for a minute
cloves garlic - chopped(3)cloves garlic(4) - 11
Add finely chopped onions and cook till onions turn translucent
cloves garlic - chopped(3) - 12
Add the freshly ground paste and cook till oil separates from the sides of the pan, keep stirring continuously to avoid it from sticking to the pan and burn
fresh red chillies - sliced diagonally(2)to 4 tablespoons thai red curry paste(3) - 13
Thi will take about 6-8 minutes
- 14
Now add the chopped vegetables and cook for about 3 to 5 minutes
cloves garlic - chopped(3) - 15
Do not overcook the vegetables, we want the vegetables to be cooked and retain it’s crunchiness
- 16
Add fresh red chilies, salt and the noodles
egg noodles - (250 grams packet)(1 cup)fresh red chillies - sliced diagonally(2)salt - to taste - 17
Toss well
- 18
Add the coconut milk, mix and simmer for a minute
coconut milk(1 cup) - 19
Vegetable noodles in delicious coconut sauce is ready to be serve
egg noodles - (250 grams packet)(1 cup)coconut milk(1 cup) - 20
Serve Thai Flavoured Vegetable Noodles In Coconut Curry Recipe along with Thai Green Papaya Salad Recipe (With Lemon Peanut & Honey Dressing) for a perfect weekend dinner
egg noodles - (250 grams packet)(1 cup)tablespoons green peas (matar)(4)coconut milk(1 cup)lemon juice(1 teaspoon)to 4 tablespoons thai red curry paste(3)
Rate this recipe
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Thai Flavoured Vegetable Noodles In Coconut Curry Recipe
A vegetarian Thai recipe with egg noodles - (250 grams packet), broccoli - cut into small florets, carrots (gajjar) - sliced. Ready in 30 min, serves 4.
Curated byChatchai Siri🇹🇭
Estimated Nutrition Highlights
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Directions
20 steps- 1
To begin making the Thai Flavoured Vegetable Noodles In Coconut Curry recipe, firstly we will prepare the flavoured curry paste
egg noodles - (250 grams packet)(1 cup)coconut milk(1 cup)to 4 tablespoons thai red curry paste(3) - 2
To make the flavoured curry paste, in a mixer jar combine the peanut, garlic pods, lime juice, thai red curry paste
cloves garlic - chopped(3)cloves garlic(4)lemon juice(1 teaspoon)to 4 tablespoons thai red curry paste(3) - 3
Grind them with some water to a fine paste in a grinder
to 4 tablespoons thai red curry paste(3) - 4
To cook the noodlesHeat a saucepan with water and bring it to a rolling boil
egg noodles - (250 grams packet)(1 cup) - 5
Add the noodles and let it cook for about 3-4 minutes
egg noodles - (250 grams packet)(1 cup) - 6
Turn off the flame, drain the water and transfer the noodles into a strainer
egg noodles - (250 grams packet)(1 cup)broccoli - cut into small florets(1/4 cup) - 7
Rinse the noodles in cold water to prevent it from getting overcooked from the heat
egg noodles - (250 grams packet)(1 cup) - 8
Drizzle some oil over the noodles, so they don't stick to each other and keep aside
egg noodles - (250 grams packet)(1 cup) - 9
In a wok/kadhai, add olive oil and heat it on medium flame
- 10
Add finely chopped garlic and cook for a minute
cloves garlic - chopped(3)cloves garlic(4) - 11
Add finely chopped onions and cook till onions turn translucent
cloves garlic - chopped(3) - 12
Add the freshly ground paste and cook till oil separates from the sides of the pan, keep stirring continuously to avoid it from sticking to the pan and burn
fresh red chillies - sliced diagonally(2)to 4 tablespoons thai red curry paste(3) - 13
Thi will take about 6-8 minutes
- 14
Now add the chopped vegetables and cook for about 3 to 5 minutes
cloves garlic - chopped(3) - 15
Do not overcook the vegetables, we want the vegetables to be cooked and retain it’s crunchiness
- 16
Add fresh red chilies, salt and the noodles
egg noodles - (250 grams packet)(1 cup)fresh red chillies - sliced diagonally(2)salt - to taste - 17
Toss well
- 18
Add the coconut milk, mix and simmer for a minute
coconut milk(1 cup) - 19
Vegetable noodles in delicious coconut sauce is ready to be serve
egg noodles - (250 grams packet)(1 cup)coconut milk(1 cup) - 20
Serve Thai Flavoured Vegetable Noodles In Coconut Curry Recipe along with Thai Green Papaya Salad Recipe (With Lemon Peanut & Honey Dressing) for a perfect weekend dinner
egg noodles - (250 grams packet)(1 cup)tablespoons green peas (matar)(4)coconut milk(1 cup)lemon juice(1 teaspoon)to 4 tablespoons thai red curry paste(3)
Rate this recipe
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