Thai Pho Red-Curry Noodles

Focal Length:50mm
Shutter:1/0 sec





Thai red curry paste- 3 Tbsp.( Homemade or store brought)
Meat-1 lb.(chicken or shrimp)
Oil-3 Tbsp.+ 1Tbsp.( Canola or vegetable)
Fish sauce- 1 Tbsp.
Brown sugar-2 Tsp.
Sugar snap peas-1/2 cup.
Mushrooms-1/2 cup or as preferred.
Bamboo shoots-1/4 cup (optional)
Basil-1/4 cup chopped(or 4-5 leaves)
Coconut milk-1 cup( canned)
Chicken broth- 4 cups.
Pho Noodles- Cooked as per instructions (1/2 package or 1 1/2 cups broken)

1. Marinate the meat( chicken or shrimp) with salt, chili powder for few hours in the fridge. Heat the pan with 3 Tbsp. of oil and cook the meat without adding water and set aside.
2. Sautee all the veggies of your choice in 1 Tbsp. of oil and set aside.
3. In a pot, take chicken broth and let it come to boil, add red curry paste, coconut milk, fish sauce, brown sugar and the cooked meat and let everything come to a boil again. Add basil leaves and sautéed veggies.
4. Mix in the Noodles before serving. If the Noodle sits in the broth and coconut mixture for long time, noodles gets soggy and thickens quickly.

Tips: I have made this as a soup and also as a noodle main dish. If you want to make this into a soup, add more broth and coconut milk and less pho noodles.


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