Hi guys! We have been busy with the monsoon trek, and I completely forgot that this blog is malnourished by the delicious cooking. Last weekend we went on another trek which I was completely soaked in the rain the whole trip. When I got home, I was down with a massive headache. Anyway, another big weekend is coming up because it’s gonna be a long weekend here in India. On August 15th, it’s Indian Independence Day, a public holiday, and it’s also Yaseen’s birthday. We thought about camping, and maybe a trip on the rainy beach somewhere away from the city.
Because of our hectic schedule, I think we completely miss checking on our health. It’s weird but I think I gained weight because of trekking. I know right? So weird. Well, it’s easy to gain weight because when we travel, we eat recklessly. A lot of greasy deep fried food are munched on the trip, and when we’re home late in the evening, we ordered take out because we’re so tired to cook.
Well, the boys asked me to whip up something fresh and simple today, leaving meat products because we have been eating way too much protein. I called my mom and she reminded me to make Mee Grati, rice noodle with curry coconut gravy. When she visited us in India, she often made it for the boys. Instead of chicken, I use mushroom and load it up with fresh beansprouts. Yum and healthy! And now, I will have to think about getting rid of my extra weight later. Hahaha.
Mushroom Mee Grati
100 gm rice vermicelli
200 white button mushroom- cleaned and sliced
2 tbsp Thai Red Curry Paste
3 cups coconut cream
1 cup vegetable stock
2 tbsp peanut butter
Bean sprout, Thai basil, cucumber and carrot for garnishing
Bring 1 cup of coconut cream to boil, add Thai Red Curry Paste and stir fry until aromatic and the oil rise to the top.
Add mushroom and stir for 30 seconds.
Add vegetable stock and 1 cup of coconut cream. Cook further for 5 minutes or until the mushroom is cooked and soft.
Add peanut butter and the rest of coconut cream. Stir and let it cook for 1 minute.
Add salt and sugar to taste.
Turn off the heat, and the sauce is ready.
Now blanch noodle in boiling water until it’s cooked and soft. Drain and keep aside.
To serve, place cooked noodle in the serving plate, add some curry sauce and top it with some bean sprouts, cucumber, carrot and fresh Thai basil.
Serve hot and enjoy.