A flavorful Burmese noodle recipe perfect for vegans, featuring a rich curry paste and a variety of vegetables. This dish provides a nourishing meal with depth and taste.
1: Prepare the curry paste by blending lemongrass, coriander leaves, basil leaves, kaffir lime leaves, coriander seeds, cumin seeds, ginger, garlic, green chilli, black peppercorns, and shallots.
2: In a pot, heat oil and add the dried red chilli and curry leaves.
3: Add the curry paste and turmeric powder, sauté for a few minutes.
4: Pour in the coconut milk and stir well.
5: Add carrot, mushrooms, yellow and green zucchini, broccoli, and red bell pepper.
6: Add brown sugar, soya sauce, salt, and water. Simmer until vegetables are cooked.
7: Serve the curry over boiled noodles and garnish with sliced onion, garlic, roasted peanuts, lemon wedges, spring onion, and red chilli flakes.
