• Serves:
  • Prep Time:
  • Cooking:
  • Calories:




Ingredients

Directions

  1. For Red Thai Curry
  2. Roast the jeera and coriander. Grind all the ingredients together to a fine paste.
  3. Boil 6/7 cups of water and remove from heat. Add the noodles , cover and leave them for 1 to 2 mins.
  4. Heat the oil in a pan, add the Red curry paste and fry till the oil separates.
  5. Now add the chicken (add the veggies if making a veg version) and stir.
  6. Add the coconut milk, soya sauce and salt cook covered over low heat for 10 mins.
  7. Add 1/2 cup water and cook for 10 mins.
  8. Garnish with basil leaves and serve.
  9. This curry can be served with Plain Rice or Plain Noodles.
  10. For Flat Rice Noodles
  11. Boil 6 to 7 cups of water and remove from the heat. Add the noodles,cover and keep aside for 1 to 2 mins.
  12. Drain the water and refresh with cold water. Strain and add oil to them.
  13. Heat Oil in a wok and add garlic and peanuts. Saute and toss in the noodles, tomato ketchup and salt.
  14. Mix well and fry for 3/4 mins. Add the basil leaves while serving.
  15. For the Peanut Dip
  16. Grind the peanuts , chilli powder, jeera and coriander powder finely.
  17. Heat oil in a pan and add the crushed garlic and saute till the garlic turns golden brown.
  18. Add the onion and cook till soft.
  19. Now add the peanut mixture. Add 2 to 3 tsp of water, sugar, lemon juice, soya sauce and salt and cook for 3 to 4 mins.
  20. Serve garnished with peanuts.

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