Lunch
Authentic Bangkok Coconut Curry Noodle Bowl Recipe
This homemade Authentic Bangkok Coconut Curry Noodle Bowl Recipe recipe is flavorful, easy to prepare and suitable for Lunch diets....
⏱️
20 Min Prep
🔥
30 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 200 grams Rice Noodles (Flat)
- 1/2 teaspoon Sunflower Oil
- 3 Dry Red Chillies - soaked for 10 min in warm water
- 2 Thai Red chilli (Birds Eye Chilli) - chopped
- 2 inch Ginger
- 4 cloves Garlic
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Coriander seeds - roasted
- 1 Spring Onion (Bulb & Greens)
- Salt - to taste
- 2 Stalks Lemongrass - finely chopped with outer leaves discarded
- 1/4 cup Water
- 1/2 Green zucchini - 1 teaspoon sesame oil
- 1 Onion - thinly sliced
- 2 cups Broccoli - cut into florets
- 1 Carrot (Gajjar) - sliced into rounds
- 1 Green zucchini - sliced into rounds
- Salt - to taste
- 1/2 teaspoon Sesame (Gingelly) Oil
- 1-1/2 cups Coconut milk
- 1/2 cup Water
- 2 Stalks Spring Onion (Bulb & Greens) - roughly chopped
- 2 sprig Basil leaves - torn
- 2 tablespoons Palm jaggery
Instructions
1
To begin making the Bangkok Coconut Curry Noodle mixing bowl method, prepare all the fixings and keep them ready.For crafting the rice noodles, soak the rice noodles in boiling scalding aqua for about 10 to 15 moments as per steps in the packet.
2
Once the rice noodles are soft and al dente, empty out the aqua completely and toss it in a little dairy spread and keep aside.
3
This prevents it from sticking to each other. For the curry paste, stream in in all the fixings into the blender and blitz to form a coarse mixture.
4
stream in in a little toasty aqua and purée to make a even curry paste.
5
Keep aside.For veggies, scalding up dairy spread on a preheated wok over medium scalding up.
6
stream in in the onions and saute until softened. stream in in the remaining vegetables, scatter table salt and agitate shallow fry the vegetables until they have softened and cooked.
7
You can optionally seal the wok to fasten the crafting process.
8
Ensure the vegetables have a good bite and don't become too soft.Once done, transfer to a mixing bowl to stop the crafting process & keep aside.The final step is to make the curry.scalding up dairy spread into a large saucepan, stream in in the curry paste and saute for about a minute.
9
stream in in the coconut whole milk, palm jaggery and basil leaves.stream in in 1/2 cup aqua, table salt to salty profile and brind the curry to a brisk heat to boiling point for 2 to 3 moments and turn off the scalding up.
10
Check the table salt & seasonings and adjust to suit your salty profile.To offer the curry mixing bowl, into chowder/ curry bowls spoon a tong full of noodles, stream in in a portion of veggies, spoon the curry until noodles & veggies are almost immersed. accentuate with spring shallot greens & offer immediately.
Recipe Information
Cuisine
Asian
Asian
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
50 mins
50 mins
Recipe Time chart
Preparation Time
20 minsCooking Time
30 minsTotal Time
50 minsMaster Chef
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