CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Grains, Dairy |
Vegetarian |
Vegetarian, Vegan, Main dish, Easy |
2 |
Servings |
INGREDIENTS
4 |
oz |
Fresh white sen yai noodles |
1/2 |
c |
Beansprouts |
1 |
sm |
Bundle long beans chopped into 1" lengths |
1 |
md |
Broccoli stem sliced lengthwise |
1 |
c |
Coconut milk |
1 |
tb |
Red curry paste |
1 |
ts |
Curry powder |
1/2 |
ts |
Sugar |
1 |
tb |
Tamarind juice |
1 |
tb |
Roast peanuts, crushed |
1 |
|
Shallot; finely chopped |
|
|
Potato rounds extra-finely sliced deep-fried until golden brown and set aside |
INSTRUCTIONS
TO GARNISH
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.
Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by
Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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