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Chaing Mai Noodles (Trumbull Kitchen)
Ingredients:
1 Tablespoon Peanut Oil
1 1/2 Tablespoons fresh chopped garlic
1 teaspoon salt
1 teaspoon tumeric powder
1 3/4 Tablespoons red curry paste
1 Tablepoons granulated sugar
1 1/4 can coconut milk (13.5 oz)
1 cup water
3 Tablespoons fish sauce
1 Tablespoon lime juice
Directions:
Heat the oil in a thick bottom sauce pan abd saute the garlic, tumeric and curry paste until it becomes fragrant.
Add the sugar, salt and half the coconut milk. Bring to a simmer and cook until it caramelizes slightly.
Add the rest of the coconut milk, water, fish sauce and bring to simmer.
Remove from the heat and add in the lime juice. Cool and store covered in the refridgerator.
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.
