Khao Soi, Thai style

The last time I tried something in this style , I had decided to make the Burmese version too... I had loved the method of eating curry with noodles so much that I now intend to make noodles this way only. :)

This time I used the Japanese Soba noodles to serve the curry with, and a Thai curry powder, and followed an easier method of the curry preparation, unlike the last time. This time I adapted the method lined in this recipe.

I also made the Thai curry powder fresh for this recipe, which is what added to the flavour. Since the curry is simple, and the noodles can be anything from glass noodles to Soba to express instant noodles, this is a perfect weeknight dinner idea too. The tonnes of veggies in the curry and the use of coconut milk make it both vegan and healthy!

Khao Soi, Thai style
Serves 3, as a main course
Preparation time – 30 min
Level – Medium
Recipe inspired by - TheKitchen
Ingredients
Thai curry powder – 2 Tbsp , or as required by taste, recipe below
Onions – 1 + 1 , medium
Garlic – 5-6 cloves
Ginger – an inch piece
Sugar – 1 Tbsp
Coconut milk – 400 ml
Dessicated coconut – 2 Tbsp
Peanuts – a handful, roasted
Thai Basil – a few leaves, for garnish
Lemon juice – as required for garnish
Vegetables – 1.5 C, a mix of bell peppers, cabbage or anything else you might think of, diced
Salt – to taste
Soba noodles – 2 bunches, cooked as per instructions on the pack
Cooking oil – 1 Tbsp. I used peanut oil.
Instructions
Grind one half of the onions, garlic and ginger together and keep aside.
Heat the oil in a pan, and saute the onions till it turns baby pink in colour. Add the onion, garlic and ginger paste to this and saute more.
After 5-6 min, add the diced vegetables to this and saute more. Add the curry powder, coconut milk and the dessicated coconut to this and stir. Let the curry boil on a medium flame for 5-6 min. Mix sugar and salt.
Serve hot with the roasted peanuts, basil and lemon juice as garnish on the noodles.
Thai curry powder
Serves – More than one curry
Preparation time – 10 min, for dry roast
Ingredients
Bay leaf - 2
Coriander seeds – 3 Tbsp
Cumin seeds – 2 Tbsp
Ginger powder – 2 Tbsp
Black peppercorns – 1 Tsp
Red chillies – 2-3
Clove – 2
Turmeric powder – 1 Tbsp
Instructions
Dry roast all the ingredients except turmeric and ginger powders. Remove from heat and mix the powders.
Store in a cool dry container and use for curries as required.