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Southern-style Curry Noodle




Source of Recipe


The Globe and Mail


List of Ingredients




Sauce:

1 tablespoon Thai red curry paste

1 tablespoon chopped lemongrass

1 tablespoon chopped Thai basil

1 cup smoked trout

2 tablespoons fish sauce (or to taste)

1 tablespoon lemon juice

1 tablespoon palm sugar or brown sugar

1 cup coconut milk

Noodles:

½ pound rice noodles, blanched in boiling water for 2 minutes, drained

2 cups bean sprouts

1 cup slivered Thai basil or fresh mint

1 cup long beans or green beans, cut in 2-inch lengths, blanched

½ cup sliced cucumber

¼ cup chopped green onion



Recipe



Blend all sauce ingredients except coconut milk in a blender or food processor until smooth.

Place a pot over medium heat, pour in the coconut milk and add the sauce mixture. Bring to boil and remove from heat. Check the seasoning. If the sauce is too thick, add fish stock or more coconut milk.

Add cooked rice noodles to the sauce and toss to coat. Sprinkle with sprouts, basil, beans, cucumber and green onion. Serves 4.