Hot Vegetable Curry with Spiced Noodles

Curry Paste
5 red chilies, seeded and chopped
1 stem lemon grass, sliced
1 tablespoon chopped galangal
2 cloves garlic, crushed
1 small onion, chopped
1 tablespoon fresh coriander, chopped
10 black peppercorns
2 tablespoons lime juice
2 teaspoons oil
2 tablespoons oil
1 1/2 cups coconut milk
6 1/2 ounces green beans, cut into short lengths
2 small zucchini, thickly sliced
1 eggplant, cubed
6 1/2 ounces pumpkin, cubed
2 teaspoons soy sauce
5 kaffir lime leaves
2 tablespoons lime juice
1/4 cup (1/2 oz) fresh coriander, chopped
1/2 cup (1 ounce) fresh basil, chopped
Spiced Noodles
2 tablespoons oil
1 small brown onion, chopped
1 clove garlic, crushed
1/2-1 teaspoons dried chili flakes
1/2 teaspoon garam masala
6 1/2 ounces thin egg noodles

1. To make Curry Paste. Blend all ingredients in food processor to a smooth paste.

2. Heat oil in pan and stir-fry Curry Paste for 2 minutes. Add coconut milk and 1/2 cup water; bring to boil. Reduce heat and add veggies, fish sauce, lime leaves and juice. Cook, covered, until tender. Stir through coriander and basil.

3. To make Spiced Noodles. Heat oil in pan. Cook onion and garlic over med-low heat for 5 minutes. Add chili flakes and garam masala; cook for 2 minutes. Meanwhile, cook noodles in boiling water until tender and drain. Add to onion mixture and toss to combine.

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