Green Vegetable Noodles in Red Curry Sauce
by Tarla Dalal
Added to 44 cookbooks
This recipe has been viewed 18427 times
Rice noodles and green vegetables in a fiery red curry sauce!
- Blend lemon grass leaves with ¼ cup of water. Strain, discard the lemon grass and keep the water aside.
- Combine all the remaining ingredients and blend to a smooth paste using the reserved lemon grass water. Keep aside.
- In a pan, mix the coconut milk, cornflour, red curry paste, tamarind paste, sugar and peanuts and bring to a boil.
- Add the salt and simmer for a few minutes till the sauce thickens. Keep aside.
- Cook the long beans, broccoli florets, green peas and french beans in salted hot water till they are tender. Drain and keep aside.
- Place the noodles in the centre of a serving plate and arrange the blanched vegetables around the sides.
- Pour the curry sauce over the noodles and vegetables.
- Serve immediately.
- To cook rice noodles, soak them in boiling hot water for 10 to 15 minutes or as the instruction on the package specify.
- Drain the water and again dip into cold water in order to arrest any further cooking. Drain and use as required.
- Do not use coriander leaves for making red curry paste as it will affect the colour of the paste.
Nutrient values per
|Vitamin A||827 mcg|
|Vitamin B1||0.4 mg|
|Vitamin B2||0.4 mg|
|Vitamin B3||5.3 mg|
|Vitamin C||42 mg|
|Folic Acid||107.2 mcg|
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