Subject: VEGAN: Rice noodles with Coconut & Chickpea Curry (Re: Coconut Curry)

From: [email-masked] (Julie Parker)
Date: Fri, 25 Feb 1994 18:36:22 GMT

Here are two that I particularly like:

Mee Grat Ti  (Rice Noodles with Coconut)

4 oz dry sen mee noodles soaked in water for about 20 mins
   (aka rice vermicelli noodles)
2 small shallots
8 black peppercorns
1 large red chili
1/2 tsp salt
6 tbs coconut milk
3 tbs vegetable stock or water
1 tsp sugar
1/2 tsp chili powder
2 tbs light soy sauce
2 oz ready fried beancurd, sliced into thin squares
4 oz beansprouts
1 scallion, finely chopped

To garnish:
coriander leaves

Put the shallots, peppercorns, chili and salt into a mortar, pound
until a paste forms and then set aside.

In a pan, heat the coconut milk and stir in the vegetable stock/water, 
the sugar, chili powder and light soy sauce.

Next add the paste from the mortar, stirring until all the ingredients are
blended together.  

Strain the noodles, put into the sauce and cook until al dente.

When the noodles are almost cooked, add the beancurd, beansprouts 
and spring onion, mix and turn on to a serving dish.

Garnish with the coriander leaves.

Gaeng Kari Tua (Chickpea Curry)

1 garlic clove, coarsely chopped
2 coriander roots, coarsely chopped
1/2 tsp whole black peppercorns
2 tbs oil
8 fl oz coconut milk
1 tbs curry powder
4 oz potato, peeled and cut into 1 inch cubes
8 fl oz chickpeas (garbanzos) soaked overnight (can use tinned)
2 tomatoes sliced into wedges
10 sweet basil leaves
2 tbs light soy sauce
1/2 tsp salt
1 tsp sugar

In a mortar, pound the garlic, coriander roots and peppercorns to
form a paste.  Heat the oil and briefly fry the paste, then add the
coconut milk, stirring well.  Stir in the remaining ingredients in order,
bring to the boil and simmer until the potatoes and chickpeas are
cooked al dente.

Serve with rice.  Can be prepared in advance and reheated.

Enjoy!

Julie

Julie Parker
Hewlett Packard Labs
Bristol, UK