Green Vegetable Noodles in Red Curry Sauce

by Tarla Dalal

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Rice noodles and green vegetables in a fiery red curry sauce!

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Green Vegetable Noodles in Red Curry Sauce recipe - How to make Green Vegetable Noodles in Red Curry Sauce

Jain International Indian Noodles, Veg Noodles

Preparation Time: 15 to 20 mins. Cooking Time: 20 mins. Total Time: 40 mins 4Serves 4. (1 )
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Ingredients

2 1/2 cups cooked rice noodles, refer handy tip
1/4 cup chopped long beans (chawli)
1/2 cup broccoli florets
1/4 cup boiled green peas
1/4 cup chopped french beans

For the curry sauce
1 cup coconut milk
1 recipe red curry paste, recipe below
1 tsp tamarind (imli) paste
1 tbsp sugar
1 tbsp roasted and chopped peanuts
2 tsp cornflour
salt to taste

For the red curry paste
5 whole dry kashmiri red chillies, soaked in warm water for 10 minutes and drained.
1/4 cup bottle gourd (doodhi / lauki) , cut into cubes
1/2 tsp dried ginger powder (soonth) mixed with water
1/4 cup chopped lemon grass (hare chai ki patti)
6 stalks of coriander (dhania) leaves
1 tbsp coriander (dhania) seeds
2 tbsp cumin seeds (jeera)
1/2 tbsp black peppercorns (kalimirch)
1/2 tsp soy sauce
1/2 tsp salt

Method

For the red curry paste

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.

For the curry sauce

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.

How to proceed

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.

Tips

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