SIMPLE VEGETARIAN MEE CURRY

THINGS NEEDED

Ingredients:

1 piece of instant dry noodles
1 ½ tbs of curry paste
1 big onion sliced
2 pips garlic smashed
2 long beans cut into 1 inch in length
2 tbs beans sprouts
½ cup of fried tofu chunks
1 piece of “ assam keping” its like kodampuli (optional)
2 ½ cups of vege stock or water
½ cup low fat milk or evaporated milk
1 tbs oil
Salt to taste

1 fresh red chillie sliced
Little chopped spring onions

Method:

Heat a wok with the oil. Add in the smashed garlic.
Sauté it well, add in the sliced onions, let them brown a little.
Now add in the Thai red curry paste, sauté well till oil seperates.

Now add in the vege stock, add in the assam keeping if using.
Add also the long beans, let it come to a slow boil.

Now add in the instant noodles, it will be cooked in 2 minutes.
Add in the fried tofu and the beans sprouts.
Add in the salt, and the milk.
Let it boil once and remove.
Serve hot garnished with the sliced chillies and spring onions.
Curry mee is one pot meal which is quite rich and spicy.
It tastes best when is hot and steaming.


Note: You can add any vege of your choice.
Like thin strips of carrots, small cauliflower florets and so on.
For garnishing you can even use thin strips of cucumbers.

Normally coconut milk is used for this curry mee.
I like to use low fat or evaporated milk.



VEGETARIAN CURRY PASTE:

100gm red chillies(deseed)
20gm dried red chillies(soak in lukewarm water)
3 pips garlic
4 shallots
20gm coriander seeds
10gm turmeric root
little galangal
Little sugar
1 tsp tamarind paste
2 stalks lemongrass
¼ cup oil

Method:

First step prepare the vegetarian curry paste. Combine all the ingredients in a blender or food processor and blend to a fine paste,adding a little water .Pour in a wok with heated oil and fry fragrant .If the paste is too dried you can add a little more oil. Saute until oil floats on top.You need 1 ½ tbs of the paste only.Left over paste can be refrigerated and used to saute with vegetables.