Page 71 - MASALA VOL 8 ISSUE 3 DECEMBER 2016 – JANUARY 2017

Violet Noodles with Red Curry Sauce

Serves 4-6
Like most one-plate Thai meals, this dish represents a well-balanced meal. Don’t let the violet
Ingredients hue alarm you. It is the magic of dried butterfly pea flowers, or dok anchan – a herb that adds
a good dose of antioxidants to the dish. They’re easily available in the herbal tea section of
Violet noodles any supermarket. The red curry sauce is coconut based. If you’re not a believer
180 grams of rice vermicelli noodles in the benefits of coconut milk, simply replace it with some cereal
A large handful of dried butterfly pea flowers cream. You can also replace the minced chicken with chopped tofu
(25-30 buds) for a vegetarian version. The red curry sauce over the violet noodles
4-5 cups boiling water creates a stunning impact that makes this dish a sensory feast
2 cups bean sprouts which is perfect for a lunch party at home.
1 cup carrot, shredded
3/4 cup garlic chives Method
2 tablespoons light soya sauce 1. For the noodles: Soak the noodles according to the instructions on the package.
1-2 tablespoon oil 2. Pour boiling water over the dried butterfly pea flowers in a pot and allow it to seep till the
colour is inky. Place the pot back over the heat.
Red curry sauce 3. In small batches, cook the noodles until they absorb the colour, taking care not to
3 tablespoons red curry paste overcook them.
2 tablespoons oil 4. In a wok, quickly sauté the vegetables in hot oil for a minute, add the noodles and soya
2 cups coconut milk sauce. Toss gently for a minute. Set aside.
400 grams chicken, minced 5. For the sauce: Heat the oil and cook the curry paste till fragrant.
1 large white onion, chopped 6. Add a cup of coconut milk and cook till a film of oil appears.
1-2 tablespoons coconut sugar 7. Add the minced chicken. Cook till no longer pink.
Fish sauce 8. Add the chopped onions and sauté for two minutes.
15-20 cherry tomatoes 9. Add the coconut sugar, fish sauce and tomatoes.
6 kaffir lime leaves, finely shredded 10. Add the remaining coconut milk. Bring to a boil. You can adjust the thickness of the sauce
1 cup Thai sweet basil leaves to your desired consistency.
11. Add the kaffir lime leaves and sweet basil.
Garnish: 12. Cover and simmer till dots of oil appear on top.
Omelette, finely shredded 13. Serve with your choice of toppings.
Cilantro leaves
Shredded red chilli/dried Thai chilli powder
Lime

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