Ingredients
Equipment
Method
For the Kanom Jeen curry sauce
- Assemble all ingredients.
- Place peeled baby onions and fingerroot into the blender along with some water. Blend for 20 seconds.
- Next add the curry paste, tofu and mushrooms. Blend until you have a nice smooth creamy mix.
- Add this creamy mushroom tofu mix to the saucepan and cook out gently for 3-5 minutes until you start to smell the aromas from the spices.
- Add the coconut milk and stir to the boil.
- Add the grated turmeric, soy sauce, palm sugar and salt.
- Cook out gently for 6-8 minutes.
- Check and adjust the seasoning by adding either more salt, soy sauce or palm sugar.
For the mixed fresh vegetables and garnish
- Wash and drain all the vegetables, salad and herbs.
- Cut the green beans and wing beans into nice shapes and blanch in boiling water for 3 minutes - refresh in ice water to preserve the colour.
- Finely slice the cabbage.
- Arrange all the vegetables nicely on a sharing platter.
- Cook the rice noodles as per packet instructions, drain and place in a serving bowl.
- If using traditional Thai kanom jeen noodles, they are all ready to go, just place in the serving bowl.
To serve
- Pour some warm curry sauce on top of the noodles and garnish with all you favourite toppings.
- Celebrate and enjoy.
- As they say in Thailand ''Gin Cow''
