in the kitchen with: meeta khurana’s curry noodles


We try to keep the recipes relatively easy on “In the Kitchen With” so you are inspired to try them and don’t have to put any special effort into pulling them together. We also look for recipes that lend themselves to personalization, allowing you to substitute your own ingredients to fit your palate, dietary needs or whatever ingredients you have on-hand. Meeta Khurana, author of the food blog What’s for Lunch, Honey? has given us the perfect stir-fry (Thai Red Curry Prawn Noodles) that you can easily render gluten-free, vegan, vegetarian . . . you name it! I think I’m going to stock up on some noodles and try out a few different versions after I see what’s at the market! As always, we would love to hear about your favorite stir-fry and how you enjoyed this one. — Kristina

About Meeta: Meeta Khurana’s award-winning blog, What’s For Lunch, Honey?, stems from her childhood as a hotelier’s daughter. That lifestyle enabled her to travel the world, learn a few languages and get up close and personal with a slew of different cultures. After her own stint in hotel management, Meeta fell in love with food photography, which led to a passion for the food itself. Meeta “can talk, cook and eat food for hours” and on her global-cooking blog, which is a mix of findings, research and elaborate cooking experiments — sometimes gone right, sometimes gone wrong — she does exactly that. Meeta can also be found at The Daily Tiffin, a blog by a diverse group of food bloggers.

CLICK HERE for the full recipe after the jump!

Ingredients

  • 2 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 5 cm piece fresh ginger, julienned
  • 1 green chili, de-seeded and finely chopped
  • 1 stick lemongrass, chopped and pounded
  • 300 g king prawns, shells peeled and deveined
  • 300 g mixed vegetables of choice, julienned and blanched (1–2 minutes)

I Used:

  • Carrots
  • Leeks
  • Cabbage
  • Mange tout/Snow peas
  • Wood ear mushrooms (substitute with Shitake mushrooms)
  • Button mushrooms
  • Cauliflower
  • Bamboo shoots
  • Handful of mixed sprouts (use mung bean, amaranth, green lentils, etc.)
  • 400 g (a little less than a pound) Chinese egg noodles, cooked according to packet instructions
  • 2–3 teaspoons red curry paste
  • 2–3 tablespoons Thai soy sauce
  • Handful Thai basil leaves, coarsely chopped
  • A few teaspoons of peanut oil

Instructions

1. In a large wok, heat a small amount of peanut oil until steaming. Add shallots, garlic and ginger, stirring constantly. Sauté for 2–3 minutes until transparent and aromatic. Then add the chilies and lemongrass and toss well.

2. Add the prawns to the wok and quickly stir-fry until they just begin to change color. You do not want to overcook them at this point, as they will need another few minutes when added to the rest of the ingredients. Transfer to a bowl and set aside.

3. Wipe the wok clean with paper towels and drizzle peanut oil into it. Once the oil is steaming, add the vegetables, tossing to mix well. Stir-fry the vegetables for 3–4 minutes until soft but still crunchy. Finally, add the mixed sprouts and toss again. Transfer to a clean bowl and wipe out the wok with paper towels.

4. Using a final drizzle of the peanut oil, add the cooked noodles and stir-fry for 2 minutes, tossing constantly. Now add the prawn mixture and vegetables to the noodles and using a flat rubber spatula, incorporate all the ingredients together.

5. Mix in the red curry paste and Thai soy sauce, using the rubber spatula to scrape the bottom of the wok. Check seasoning, adjusting it to suit your taste. Sprinkle some Thai basil leaves, reserving some for decoration. Allow the Thai noodles to heat through for another minute or two.

6. Remove from heat and serve in individual bowls with an additional sprinkling of Thai basil.

Why Meeta Chose This Recipe
Having traveled the world, I came to love and appreciate the flavors of different cuisines. At home I cook food that I remember from growing up in different countries and play with flavors that have left an impression on me over the years. Middle Eastern, Indian, European and Asian flavors are what we enjoy most at home. I love the fact that I am able to take my family away on a tour of the world through food. I chose this dish because it’s an intermingling of flavors we love and in a way it represents me and my traveling feet, my multicultural family and our love for bringing a bit of the big wide world to our table.

mary

“In the Kitchen With…” is quickly becoming my favorite column on D*S. Love it!

Please tell me you have a recipe coming up that will feature a new take on chili…like an all bean chili!? It would be perfect for season.

Yvette

I have a great Mexican Chile Beans with Chorizo recipe that I would love to share on D*S! It is the perfect season and now I’m craving some :)

Angie Burr

I’m living in Denmark and am challenged by the food choices here. But not today, thanks to this recipe! I’m going shopping for the ingredients this morning and am excited to enjoy it this evening. Thank you for the inspiration! *a

deeba

Yay to see Meeta here, with her wonderful pictures and recipe! This ones another winner!!

Jamie

Excellent recipe, stunning pics and a wonderful blogger. Congrats, Sistah on your guest appearance!

Colleen

Ooooh delicious. This is my kinda spicy meal. Adore Meeta’s blog. Good to see her over here. xx

Meeta

Thanks so much everyone. Appreciate all your lovely comments and feedback. I hope you’ll come back and let me know how this tasted for you!

Jeanette

Your pictures are beautiful. Red curry paste is one of my favorite condiments lately, so flavorful and spicy.

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