The Bangkok coconut curry noodle bowls are made by immersing sweet noodles and vegetables in savory coconut curry. It is the perfect combination of good taste and healthy food served in a bowl.
3Spring Onion (2 for garnishing, 1 for curry paste)
2Lemongrass Stalks
2teaspoonsPalm Jaggery
2Basil Leaves
Salt (to taste)
1 ½cupsCoconut Milk
½cupWater
For Sauteed Vegetables
½Zucchini
1Onion
2cupsBroccoli
1Carrot
Salt (to taste)
½teaspoonSesame Oil
Instructions
Cook the noodles in boiling water. Keep them aside after straining the excess water from them.
Blend dry red chillies, Thai red chillies, ginger, garlic, turmeric powder, coriander seeds, spring onions, lemongrass stalk, water and a bit of salt together in a blender.
Saute the onions in heated oil in a pan.
Then put broccoli, carrots and zucchini in the pan and stir fry them. Keep the sauteed veggies aside for a while.
In another heated saucepan containing oil, add the blended curry paste.
Throw in some basil leaves, jaggery and coconut milk to the saucepan containing the curry paste.
To the mixture, mix in a bit of water and salt.
After bringing the curry to a boil, add it to a curry bowl along with the noodles and fried veggies.
Garnish the noodle bowl with spring onions and sesame seeds and serve it hot.