Thai Entree
Source: Jackum Brown’s “Vegetarian Thai”
Prep Time:10-30 Minutes
Servings:4
UPDATE: I had a note in here saying that you can only do this with egg noodles, but I was sorely mistaken, so I removed that piece of bad advice.
We’ve been making this for years, but I kept forgetting to put it into Vino.
I labelled both the noodles and rice as optional, but you obviously want to choose one! Optionally, it tastes great with rice, which is what we do most often.
The garam masala in these adds a really nice warm flavor.
Ingredients:
| 6 | ounce | egg noodles dried, optional |
| rice , optional | ||
| 1 | tablespoon | peanut oil |
| 2 | clove | garlic minced |
| 2 | tablespoon | red curry paste |
| 1/4 | teaspoon | dried red chilies |
| 1 | cup | coconut milk |
| 1.5 | cup | vegetable stock |
| 1/4 | teaspoon | turmeric |
| 1.5 | teaspoon | garam masala |
| 2 | tablespoon | Vegetarian Fish Sauce |
| 1 | tablespoon | brown sugar, or palm sugar |
| 1 | celery stalk minced, optional | |
| 1 | small | shallot sliced |
| 1/4 | pepper (red) chopped | |
| 1 | ounce | shitake mushroom, sliced dried |
| 1 | tablespoon | peanut (roasted) crushed |
| 1/2 | lime , optional |
Directions:
1. If using noodles, cook and drain.
2. Heat the oil in a wok, add the garlic, and stir fry until golden brown. Add the curry paste and chile flakes and mix thoroughly.
3. Pour in the coconut milk, stirring continuously and bring to a boil and cook till it thickens.
4. Add the stock, turmeric, garam masala, fish sauce, sugar, and bring back to a boil.
5. Lower the heat and add the celery, shallots, red pepper, mushrooms, and peanuts. Bring back to a boil and remove from heat.
6. To serve, pour over either rice or noodles and garnish with lime juice.
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#1 by Amrita on March 7, 2011 - 8:04 pm
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rrrreallly good, but the spice is killing me! bring it on!!
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#2 by adit on June 23, 2011 - 7:13 am
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Used a slightly different technique that I picked up from Suneel on how to prepare the egg noodles and it was really delicious!
Cooked the noodles, drained them. Then heated a small amount of oil in my non-stick iron pan and grabbed a handful of noodles (with a wet hand, so I could separate the noodles a bit) and dropped them in the hot pan. Let them sit for a few minutes until the ones on the bottom became nice, brown and crispy. Did this for each person I was serving. Put the crispy noodles on the plate and topped with the chiang mai. The result was fantastic. Thanks Suneel!
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