Side Pannel
Noodles with Vegetable and Curry Sauce (Gueyteo
Noodles with Vegetable and Curry Sauce (Gueyteo
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Main Dish
Ingredients List
- 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
Directions
TO GARNISH
Potato rounds
extra-finely sliced
deep-fried until golden
brown and set aside
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.
Potato rounds
extra-finely sliced
deep-fried until golden
brown and set aside
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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