Bangkok Coconut Curry Noodle Bowl Recipe

Step 1: To begin making the Bangkok Coconut Curry Noodle Bowl Recipe, prepare all the ingredients and keep them ready

Step 2: For cooking the rice noodles, soak the rice noodles in boiling hot water for about 10 to 15 minutes as per instructions in the packet

Step 3: Once the rice noodles are soft and al dente, drain the water completely and toss it in a little oil and keep aside

Step 4: This prevents it from sticking to each other

Step 5: For the curry paste, add all the ingredients into the blender and blitz to form a coarse mixture

Step 6: Add a little warm water and blend to make a smooth curry paste

Step 7: Keep aside

Step 8: For veggies, heat oil on a preheated pan over medium heat

Step 9: Add the onions and saute until softened

Step 10: Add the remaining vegetables, sprinkle salt and stir fry the vegetables until they have softened and cooked

Step 11: You can optionally cover the pan to fasten the cooking process

Step 12: Ensure the vegetables have a good bite and don't become too soft

Step 13: Once done, transfer to a bowl to stop the cooking process & keep aside

Step 14: The final step is to make the curry

Step 15: Heat oil into a large saucepan, add the curry paste and saute for about a minute

Step 16: Add the coconut milk, palm jaggery and basil leaves

Step 17: Add 1/2 cup water, salt to taste and brind the curry to a brisk boil for 2 to 3 minutes and turn off the heat

Step 18: Check the salt & seasonings and adjust to suit your taste

Step 19: To serve the curry bowl, into soup/ curry bowls spoon a tong full of noodles, add a portion of veggies, spoon the curry until noodles & veggies are almost immersed

Step 20: Garnish with spring onion greens & serve immediately