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Sharman Joshi’s Burmese Khowsuey
I Red curry paste: 1 cup,Coconut milk: 2 cups, Bean sprouts: 3 cups, Spinach: quarter cup, Rice noodles: 1 cup, Mushroom soya: 2 tbsp, Palm sugar: 2 tbsp, Madras curry powder: 2 tbsp, Lemon: 1, Crushed peanuts: 2 tbsp, Boiled egg: 1, Sliced browned onion: 2 tbsp
Boil a cup of coconut milk till the oil separates. Add the curry paste and Madras curry powder and cook it well with a little vegetable stock. Add the remaining coconut milk and flavour up with mushroom soya and palm sugarand keep it aside. Blanch the rice noodles, place in a pasta bowland pour the red curry sauce over the noodles. Garnish with bean sprouts and shredded spinach. Serve hot with lemon wedges, chopped boiled egg, browned onions and crushed peanuts.