Tiscali Food and Drink

Ingredients

4 ounces of fresh ba mee (medium yellow egg noodle)
1 tablespoon of chopped garlic
1 tablespoon of red curry paste
half a cup of coconut milk
4 ounces of ground pork
one cup of stock
1 tablespoon of phom kari (yellowish orange curry powder) or moderate Indian curry powder such as Madras
a pinch of turmeric powder
2 tablespoons of fish sauce
a pinch of sugar
a teaspoon of lime juice

Method

If you are using dried noodles then 2 ounces of dried noodles should be soaked for about 15 minutes in room-temperature water before being drained for use. This dish can also be prepared quite effectively using Italian spaghetti.

Bring a pan of water to a rolling boil, then place the ba mee in a strainer and dip the noodles in the water for a few seconds, and then drain them and transfer them to the serving plate.

Heat the coconut milk in a wok and then stir in the curry paste until the aroma is brought out and a thin film of oil seperates out, then add the garlic and stir fry for about 30 seconds. Add the remaining ingredients except the pork, and stir until the sauce thickens slightly. Add the pork and continue to stir until the meat is cooked through. Pour the sauce over the noodles.

Garnish with spring onions, sliced shallots, pickled cabbage (phak kaat dong) and lime wedges.

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