klionvina.blogg.se - Chop suey recipes for diabetics

Now, add these tofu cubes, basil, sugar, soya sauce, lime juice, chillies and coriander and cook for about 3-4 minutes.

Meanwhile, drain the tofu cubes, pat dry and pan fry in 1 tsp oil till light golden.To this, add all the vegetables (potatoes, brinjal, baby corn, carrots and peppers) and cook till the vegetables are tender. Now, add in the coconut milk and 1/2 cup water and bring to boil (the consistency should be soupy).To this, add the red curry paste, mushrooms and ginger and fry for about 2 minutes. Now, take a pan and add 2 tsp oil to it.Marinate the tofu cubes in 1 tsp soya sauce, lime juice and and sugar for about 10 minutes.The paste can be refrigerated for about a month. Add the curry paste and cook till the oil starts to separate (will take about 7-8 minutes on simmer). Now in a pan, take oil and bring to medium hot.Grind all the ingredients into a smooth paste.Starting with the red curry paste, marinate the whole dried red chillies in 1/3 cup of hot water for about 1/2 hour and then remove from water and mix with other red curry paste ingredients.

400 gms instant noodles/ ramen – divide in 2 parts (you can also choose typical noodle/spaghetti but the fried ramen taste best).2 tsp grated ginger (preferable to use galangal but i used ginger itself).This will yield about 1 cup of paste which can be used for making the red thai curry twice. roasted peanuts – roughly chopped for garnishing.5-6 fresh basil leaves – finely chopped.1/3 cup peppers – cut lengthwise into thick sticks.1 potato – cut lengthwise into thick sticks.1/3 cup baby corn – cut lengthwise into thick sticks.1/3 cup carrots – cut lengthwise into thick sticks.

100 gms Tofu/ Paneer – cut into 1 inch cubes.

As un-usual as it sounds, this recipe is really a must try ! This recipe is an Indian Chopsuey twist to the Red Thai curry. I almost always prefer Thai food when in need of relaxation.Ĭhopsueyis defined as ‘assorted elements’ in a dish but in India it is usually defined as vegetables and noodles in sweet & sour sauce, garnished with fried noodles. I simply love the way the spices and coconut milk mingles and create a burst of aromatic flavors making the dish simply irresistible. Even though as vegetarians we have very few varieties to choose from, I still get to try something new every now and then.įor those who have been following my recipes, you would have seen my recipe box with some Thai recipes like Phat Thai, Thai Vermicelli and Thai Peanut sauce. Thai food is usually interesting to the Indian taste buds as the spices and ingredients are similar to the Indian cuisine and usually Thai food tends to be spicy. That’s how I like to define my culinary experiences with Thai cuisine.This recipe is a DSB twist to the traditional red Thai curry with the addition of chopsuey. The more varieties you try, the more you fall in love with it.