Lunch cart Thai red curry noodle

A perfect curry recipe for Thai foodlovers. It's a mixture of different Asian cuisine. I will try this. You should try it! If it weren't for Randy Shore from communities.canada.com, I would have been still thinking about trying a new recipe.


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There are times when I don't mind spending hours on dinner, in fact most days. I quite like it if I have time. But most days I don't have time.

Curry is what I do when prep time is at a premium. In this case one onion and three Roma or San Marzano tomatoes diced up in about three minutes forms the base of a curry sauce for beef. A few minutes to saute and brown and you can walk away lett a slow simmer do the work for you.

If you aren't going to get too fussy about making super authentic Indian food, then the basics are pretty simple. I save my authentic Indian cooking for the weekend when I really do have hours to fuss over it.

Today I made a simple beef curry from the trim I saved from cutting a whole beef tenderloin into roasts and steaks. If you add beef pieces to this basic recipe, you are home free.

I also had a few chicken thighs, which I made into a sort of lunch cart red curry noodle that I saw a fair bit in Thailand. I use shahe fen (also known as ho fen or medium flat rice stick depending on what country they are coming from), a thick type of noodle that really slurps well.

Lunch cart red curry noodle
200 grams flat rice stick noodle
6 cups boiling water
oil for frying
4 chicken thighs
2 tablespoons red curry paste
1 tablespoon grated ginger
1 334 ml can of coconut milk
1 red chili
1/4 cup thinly sliced onion and bell pepper
salt
cilantro leaves for garnish
lime wedge

Method: Place the rice stick in a large bowl and pour boiling water in to cover. Drain after five minutes (less if you use a finer noodle). Brown the chicken thighs in a flat-bottom saucepan on medium heat. Remove the chicken and stir the curry paste in until fragrant, add the ginger, the coconut milk and the chili. Bring to a simmer and add the chicken back in, Cook until the bones remove easily. Salt sauce to taste. Add a few slices of onion and bell pepper and slide the noodles in. Serve when the noodles are hot and fully cooked. Top with cilantro and a squirt of lime juice.

I have pledged to eat something that I grew myself every day for a year. This is day 61. Read how I've been doing : Green Man 365 - A year of eating locally. Today's recipes employed potatoes, cilantro, kale and a red chili.

If you are still eating from the garden, use the comments box. Let me know what's for dinner.


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