Thai Red Curry Rice Noodles
I just put this together. It tastes good, and I have no clue if it has been cooked anywhere else.
Basically, I have a whole lot of frozen red curry paste. I grind the spices in big lots, and then scoop them into muffin cups and store them away in the freezer. I don’t thaw them before using because they melt quickly on the stove.
I used bee hoon today. Bee hoon is just very fine rice noodles. I don’t like to blanch my noodles before cooking, preferring to have them absorb the taste from the stock. It is super tasty, and I can eat this everyday. Simple, fast and something one never gets tired of.
食谱
Thai Red Curry Rice Noodles
- 准备
- 0 分钟
- 烹饪
- 0 分钟
- 总计
- 0 分钟
- 份量
- 0
材料
- 3 TbspThai red curry paste
- 1 TbspOyster sauce
- 1cube bullion
- 2 cupswater
- 4portions of bee hoon
- Shredded vegetables: carrots, onions, cabbage, celery etc etc
Toppings
- Fried Shallots
- Green Onions
- Red cut cihilies
- Shredded chicken breast meat
- 2 Tbspcooking oil
做法
- 01Heat up a big pot over medium heat with the cooking oil.
- 02Add the shredded vegetables, then the water and stock.
- 03When the water is boiling, add the bee hoon.
- 04When noodles are cooked, turn off the fire.
- 05Scoop into bowls, add the toppings. Serve.