I had cooked this dish "It's OK to be Wrong" Dried Green Curry Udon before but was a failure. Finally, I gave it another try it. Slightly better than the previous creation. In fact, some deep-fried tofu mini cube or toasted tempeh cube or mushroom or young corn can be added. Replace the udon with pasta, if desired. Preparation: 10 mins Cooking time: 10 mins
Ingredients (serves 1)
° 1 pack (200g) udon noodle, blanched
° 20g basil leaves
° 1 kaffir lime leave (optional)
° 1 tablespoon green curry paste
° 1 tablespoon olive oil
° 125ml fresh coconut milk or soy milk
° salt to taste
° 2 dried chilli, sliced and pan fried/toasted
Method
1. Combine the basil leaves and coconut milk in a blender and blend. Set aside.
2. Heat the oil in a wok. Add the green curry paste, kaffir lime leaves and fry till fragrant.
3. Pour in the coconut milk and bring to a boil. Season to taste with salt.
4. Add in the udon and mix well.
5. Garnish with dried chilli and serve immediately.
° 1 pack (200g) udon noodle, blanched
° 20g basil leaves
° 1 kaffir lime leave (optional)
° 1 tablespoon green curry paste
° 1 tablespoon olive oil
° 125ml fresh coconut milk or soy milk
° salt to taste
° 2 dried chilli, sliced and pan fried/toasted
Method
1. Combine the basil leaves and coconut milk in a blender and blend. Set aside.
2. Heat the oil in a wok. Add the green curry paste, kaffir lime leaves and fry till fragrant.
3. Pour in the coconut milk and bring to a boil. Season to taste with salt.
4. Add in the udon and mix well.
5. Garnish with dried chilli and serve immediately.
2 comments:
Crystal where do u buy vege green curry paste from?
Hi Edmond
I got it from Sheng Siong, but it contains shallot and garlic, which is unsuitable for Buddhist Vegetarian.
Cheers :)
Post a Comment