Green Vegetable Noodles in Red Curry Sauce
by Tarla Dalal
16 Dec 2008
This recipe has been viewed 23292 times
Rice noodles and green vegetables in a fiery red curry sauce!
Green Vegetable Noodles in Red Curry Sauce recipe - How to make Green Vegetable Noodles in Red Curry Sauce
Preparation Time: Cooking Time: Total Time:
Serves 4.
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
For the curry sauce
How to proceed
- Main Procedure
For the red curry paste
- For the red curry paste
- Blend lemon grass leaves with ΒΌ 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
- 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
- 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.
- 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
| Energy | 1355 cal |
| Protein | 23.9 g |
| Carbohydrates | 142.1 g |
| Fiber | 30.7 g |
| Fat | 77.3 g |
| Cholesterol | 0 mg |
| 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 |
| Calcium | 116.6 mg |
| Iron | 5.9 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 157.2 mg |
| Potassium | 350.2 mg |
| Zinc | 1.2 mg |
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