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Kassa
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Ingredients

For 4 Person(s)

For the curry sauce

  • 400 g onion, peeled and chopped
  • 40 g garlic peeled
  • 40 g ginger
  • 40 g curry powder
  • 20 g paprika
  • 4 sticks lemon grass, roughly chopped
  • 10 lime leaves
  • salt to taste
  • 200 g tomato paste
  • 200 ml water
  • 30 ml vegetable oil
  • 2 1/2 tins coconut milk

For the noodle salad

  • 50 g brown lentils
  • 100 g edemame beans
  • 100 g sprouted mung beans
  • 100 g thin noodles, rice or wheat
  • 50 g fresh coriander
  • 80 g red pepper, julienned
  • 50 g red onions, sliced thin

For the baked egg

  • 6 eggs

Garnish

  • 100 g dry roasted peanuts
  • 200 g spring onion, sliced

Directions

PREPARE THE CURRY SAUCE: 

Using a hand blender or a food processor, blend all of the ingredients apart from the oil and coconut milk into a paste. 

Heat the oil in a thick-bottomed pan and add the spice paste, fry on low heat for 10-15 minutes, stirring constantly. 

Add the coconut milk, bring to a boil and simmer for another 15 minutes. 

Season to taste.

PREPARE THE NOODLE SALAD: 

Wash and simmer the lentils for 25 minutes until tender. 

Boil for 4-5 minutes and peel the edamame beans unless you use ready peeled ones. Prepare the noodles according to the manufacturer’s instructions. 

Chop the coriander and julienne the pepper, finely slice the red onion. 

Gently mix all ingredients together in a mixing bowl.

PREPARE THE BAKED EGG:

Boil for 9 minutes, peel and bake at 100°C for 2 hours.

TO SERVE: 

Serve the hot curry sauce either over or separate to the noodle salad. 

Garnish with the baked egg, peanuts and spring onion.

 

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