HOW TO PREPARE

Ingredients

  • Yellow Curry paste   - 2 tbsp
  • Onion - cut into dices   - 1/4 cup
  • Cauliflower - florets small   - 1/4 cup
  • Broccoli - florets small   - 1/4 cup
  • Zucchini - Peeled and cut into dices   - 1/4 cup
  • Carrot - Peeled and cut into dices   - 1/4 cup
  • Chicken - Boiled, boneless diced (OPTIONAL)   - 1/2 cup
  • Garlic finely chopped   - 1 tsp
  • Ginger finely chopped   - 1 tsp
  • Black Pepper Powder   - 1/2 tsp
  • Bay Leaf   - 2 leaves
  • Whole Cinnamon   - 1 inch
  • Oil   - 1 tbsp

Accompaniments & garnish for setting each portion

  • Whole peanuts - Roasted and Crushed   - 1 tbsp
  • Glass noodles - Soaked in hot water   - 4 cups
  • Shallots - Sliced and fried   - 1 tsp
  • Lime - cut into wedges   - 1 pc
  • Chilli flakes   - 1 tsp
  • Coriander leaves - sprigs   - 1 sprig
  • Green gram sprouts   - 1 tbsp
  • MM Coconut paste   - 4 tbsp
  • Water   - 2 cups

Method

• Heat any oil, add the curry paste and whole spices, ginger, garlic and fry until the raw smell is gone, for a good 15-20 mins.

• Add 2 cups of water, bring to a boil and add the coconut paste directly to it, simmer and then add the vegetables, chicken and cook for a while.

• Let it simmer for 2 mins.

• Now to set up Khowseuy, in a soup bowl fill in 1 cup glass noodles, pour over the curry alogn with a scoop of vegetables and meat. Pour curry until noodles is covered.

• In another small plate, set up all the other accompaniments - crushed peanuts, chilli flakes, sprouts, lime wedge, fried shallots, coriander leaves, serve along with soup bowl filled with Khowseuy.

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