Chaing Mai Noodles (Trumbull Kitchen)

www.maxrestaurantgroup.com
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Ingredients

  • 1 Tbsp peanut oil
  • 1 1/2 Tbsp chopped fresh garlic
  • 1 tsp salt (I would omit this, the dish was salty enough)
  • 1 tsp tumeric
  • 1 3/4 Tbsp red curry paste
  • 1 Tbsp granulated sugar
  • 1 1/4 can coconut milk (13.5 oz)
  • 1 cup water
  • 3 Tbsp fish sauce
  • 1 Tbsp lime juice

Instructions

1

Heat the oil in a thick bottom sauce pan abd saute the garlic, tumeric and curry paste until it becomes fragrant.

2

Add the sugar, salt and half the coconut milk. Bring to a simmer and cook until it caramelizes slightly.

3

Add the rest of the coconut milk, water, fish sauce and bring to simmer.

4

Remove from the heat and add in the lime juice. Cool and store covered in the refridgerator.

5

To order saute 3 ounces of diced tenderloin in a hot pan to medium rare, season well with salt and pepper, add three ounces of lo mein noodles along with four ounces of chaing mai sauce.

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Mar 2018 Added