Name: Garlic Noodles & Red Thai Curry (Veg) recipe by Ankita Mohit Pandit at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 3
Ingredients: For the Noodles:; 1 packet noodles; 1 bowl- chopped vegetables such as 1 capsicum, 1 medium sized onion, 1/2 carrot and cabbage, spring onion is optional; 1 tsp- each of chopped ginger and garlic; Oil- 1 tbsp; Schezwan chutney- 1 tbsp; Soya sauce- 1/2 tbsp; Tomato sauce- 1 and 1/2 tbsp; Ajinomoto- 2 pinches (optional); Salt as per taste; For the Red Thai curry:-; Coconut milk- 1 cup; 1 bowl- chopped vegetables in big squares, such as broccoli, red, yellow and green capsicum,1 onion, baby corn, paneer, carrot, etc; Basil leaves- 8-10; Salt- as per taste; Water- as required; To make the Thai red curry paste- Roast 1.5 tsp coriander seeds, cumin seeds, 1 bayleaf and 3-4 red dried chillies. Now take all of it together and mix, then add in the basil leaves, water and make a smooth paste. The Thai red curry base is ready.

ABOUT Garlic Noodles & Red Thai Curry (Veg) RECIPE

It's a combination of lots of veggies with spices and the richness of coconut milk in a Thai red curry.

Ingredients Serving: 3

For the Noodles:
1 packet noodles
1 bowl- chopped vegetables such as 1 capsicum, 1 medium sized onion, 1/2 carrot and cabbage, spring onion is optional
1 tsp- each of chopped ginger and garlic
Oil- 1 tbsp
Schezwan chutney- 1 tbsp
Soya sauce- 1/2 tbsp
Tomato sauce- 1 and 1/2 tbsp
Ajinomoto- 2 pinches (optional)
Salt as per taste
For the Red Thai curry:-
Coconut milk- 1 cup
1 bowl- chopped vegetables in big squares, such as broccoli, red, yellow and green capsicum,1 onion, baby corn, paneer, carrot, etc
Basil leaves- 8-10
Salt- as per taste
Water- as required
To make the Thai red curry paste- Roast 1.5 tsp coriander seeds, cumin seeds, 1 bayleaf and 3-4 red dried chillies. Now take all of it together and mix, then add in the basil leaves, water and make a smooth paste. The Thai red curry base is ready.

Instructions

Boil the noodles with sufficient water, then add in 1 tsp salt and 1 tsp oil. Boil until it is cooked completely and drain the water. Then keep it aside.
Heat oil in a pan, add in the chopped ginger-garlic and saute for a minute. Then add in all the chopped vegetables, ajinomoto, soya sauce, tomato sauce, schezwan chutney, salt and mix it well.
Let it cook for sometime, then add in the noodles and mix it well. Garnish with spring onions and the noodles is ready.
To prepare the red thai curry, heat oil in a pan, then add in 2 tbsp of the red thai curry paste, 3-4 basil leaves and cook it for 2 minutes.
Now add in all the chopped vegetables, except the paneer and cook until the veggies are cooked. Next add in the paneer and gently stir the veggies.
Now add in the coconut milk and some water. Bring it to a boil and your Red Thai Curry is ready.
Serve it hot with noodles or rice.

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