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With its delicious coconut milk and curry sauce, this exotic recipe will make your taste buds travel. If you wish, you can just prepare it with shrimp.
For 4 people
- 1 package of Suzi Wan egg noodles
- 12 scallops
- 12 cooked shrimps
- 40 cl of Suzi Wan coconut milk
- 1 teaspoon of green curry paste
- 50 grams of mushrooms
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons of Nuöc Mám Suzi Wan
- 3 thai basil branches
Cook the egg noodles according to the directions for use. Drain them and pour them into a large bowl filled with cold water.
Decorate the shrimps. In a wok or large skillet, heat a little olive oil and brown the scallops, then shrimp and set aside.
Peel and chop the garlic. Slice the mushrooms.
In the same wok, sauté garlic and curry paste over medium heat.
Add coconut milk, Nuöc Mám and mushrooms and cook over high heat for 2 minutes.
Drain the noodles carefully.
Add the scallops and shrimp and mix. Pour the noodles into the sauce. Warm them while stirring for 2 to 3 minutes.
Serve hot sprinkled with some Thai basil leaves.
Photo: Suzi Wan