Serving - 2
60 min

Bangkok Coconut Curry Noodles

Bangkok Coconut Curry Noodles

Ingredients

  • MAGGI® Professional Thai Red Curry Paste
  • Coconut milk
  • Sugar
  • Chopped shallots
  • Chopped ginger
  • Chili paste
  • Fish Sauce
  • Soy sauce
  • Chopped green beans (2” pieces)
  • Soaked rice noodles
  • Diced asparagus
  • Thai basil leaves (optional)
  • Sliced red chili (big)
  • Diced tofu
  • Diced carrot
  • Cut broccoli
  • Sliced zucchini
  • Chopped red bell pepper (optional)
  • Oil
  • Salt
  • Shredded purple cabbage (optional)
  • Lime & sliced spring onion
  • 30 g
  • 80 ml
  • 5 g
  • 2 no.
  • 3 g
  • as per taste
  • 5 ml
  • 2 ml
  • 30 g
  • 120 g
  • 30 g
  • 10 g
  • 1 no.
  • 30 g
  • 30 g
  • 30 g
  • 20 g
  • 20 g
  • 20 ml
  • to taste
  • 30 g
  • for garnishing

Method

  • 1. Pluck the basil leaves from the stems and slice the red chili into thin rings.
  • 2. Heat oil in a pan over medium high heat. Add shallots, MAGGI® Professional Thai red curry paste and sauté for 1-2 minutes.
  • 3. Add all chopped vegetables and cook.
  • 4. Add the coconut milk and basil leaves and let the curry simmer.
  • 5. Adjust the seasoning as per taste with fish sauce and sugar.
  • 6. Next add the soaked rice noodles and tofu and mix well. Check the seasoning and adjust as per taste.
  • 7. Add basil leaves and red pepper slices with shredded purple cabbage (optional).
  • 8. Serve hot.