Ingredients
- 1 bundle long beans
- 1 lengths
- 1 shallot
- 1 c coconut milk
- 1/2 c beansprouts
- 4 oz sen yai noodles (fresh white)
- 1 tb tamarind juice
- 1 tb roast peanuts
- 1 tb curry paste (red)
- 1 ts curry powder
- 1/2 ts sugar
- 1 slice broccoli stem (sliced lengthwise)
---------------------------------TO GARNISH--------------------------------Potato rounds -extra-finely sliced -deep-fried until golden -brown and set aside This dish is a speciality of Narind nad Warochun at their restaurant The Lemon Grass, Sukhumvit Soi 24, Bangkok. In a large pan of boiling water, blanch the noodles and set aside. Blanch the beansprouts, long beans and broccoli stems, arrange on a serving dish and set aside. In a saucepan, gently heat the coconut milk, stirring in the red curry paste until thoroughly blended. Add the remaining ingredients, stirring until mixed. Turn into a serving bowl. Either serve all three elements separately or place the noodles on the serving dish with the vegetables, pour over the sauce and garnish with the crispy potato.