Monday, May 11, 2009

Curry Noodles

I love curry!

This thai dish is pretty easy to make, and really really good. Plus, you can really add any veggies and protein that you'd like. I like scallops.

2T of red curry paste (available in any grocery near the Asian foods)
1 can coconut milk (not light)
1 T brown sugar
1 T thai garlic chili sauce
Rice noodles
Chicken, shrimp, scallops, beef -- anything you'd like (par-cook it first)
Broccoli, bok choy, bell peppers, pea pods, pineapple chunks, eggplant, onions, mushrooms, zucchini, etc.

Heat the coconut milk over medium heat. Add in the curry paste, brown sugar, and thai garlic chili sauce. Stir well to combine the curry with the milk fully. Taste and re-season. It might need a tad more sugar.
Add in your veggies and par-cooked protein.
Simmer over low until the veggies are tender and cooked.

Serve curry sauce over soaked rice noodles.


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