Noodles and Vegetables In Curry Sauce
by Tarla Dalal
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A Thai variation of the popular Burmese Khowsuey. Noodles and vegetables in a fiery Thai curry sauce.
- Blanch the bean sprouts, long beans and brocolli florets in hot water for 2 to 3 minutes. Drain.
- Place the noodles in the centre of a serving plate and arrange the blanched vegetables around the sides. Keep aside.
- In a pan, mix the coconut milk and red curry paste, Add the tamarind paste, sugar, peanuts and onions and bring to a boil.
- Add salt and simmer for a few minutes.
- You can either pour the curry sauce over the noodles and vegetables or serve them separately
- You could parboil the vegetables if you do not like them blanched.
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