Vegetable Laksa

By Jessica

I'm endeavoring to cook more, as I've gotten a bit lax in that department of late, and I thought that maybe trying some of the many recipes I have pinned might be a good place to start. 

One of the recent recipes I've pinned is this one for Vegetable Laksa (Coconut Curry Noodles). I find that the best way to handle a Pinterest recipe (or any recipe for that matter) is to go straight to the comments and see what complaints or compliments people have to see what tweaks I might need to make to the final recipe. 

More than one person commented that this was too hot and someone else said it was bland. Now, I find the heat statements funny considering you (the cook) are the person adding the Thai curry paste which is what adds the spice and if you (the cook) don't like it hot, you (the cook) could just add less but I suppose if you follow the recipe exactly as it's written maybe it would end up too hot. Or not, because some other people would laugh at the level of spice that a jarred red curry paste could even achieve. It's all relative is what I'm saying. If you don't like things very spicy, add less, if you like things spicier, add more. TASTE AS YOU GO ALONG. 

I made mine with the green curry paste, not even the red, which is hotter, but I controlled the spiciness of my final dish by how much I added. 

To combat my dish being bland, I added: minced garlic, minced onion, a few drops of seasame oil and some wok oil. I subbed fresh basil for the cilantro (TASTES LIKE SOAP) and added a bunch of roasted broccoli and cauliflower to make the whole thing more substantial but still light enough to not overpower the broth. 

My husband and I really loved this dish and I will be making it again. 

Comments

[Sarah Anne]

Oooh looks delicious! Curry and Coconut are two of my favourite flavours!

[Kri @ I Dream of Falafel]

What a colorful Green Curry Pasta. Am feeling hungry now. Can I have a bite? :)