British Virgin Islands Style Coconut Curry Noodles

Ingredients

In this adaptation of Khao Soi to British Virgin Islands cuisine, we incorporate local ingredients and flavors to create a unique fusion dish. While the original Thai Khao Soi typically uses rice noodles, we substitute them with egg noodles commonly found in British Virgin Islands cuisine. Additionally, we infuse the curry sauce with British Virgin Islands spices and vegetables, such as bell peppers and snow peas, to add a local touch to the dish. We alse have the original recipe for Khao soi, so you can check it out.

• 250g (8.8 oz) egg noodles 250g (8.8 oz) egg noodles
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 100g (3.5 oz) snow peas 100g (3.5 oz) snow peas
• 2 tablespoons curry powder 2 tablespoons curry powder
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Juice of 1 lime Juice of 1 lime
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 20g
• Carbohydrates (total, sugars): 36g, 8g
• Protein: 6g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Cook the egg noodles according to package instructions. Drain and set aside.
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the sliced onion and cook until softened.
3. 3.
   Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
4. 4.
   Add the sliced bell pepper, julienned carrot, and snow peas to the pan. Cook for 2-3 minutes until the vegetables are slightly tender.
5. 5.
   In a small bowl, combine the curry powder, turmeric, coriander, and cumin. Add the spice mixture to the pan and stir well to coat the vegetables.
6. 6.
   Pour in the coconut milk, soy sauce, and brown sugar. Stir to combine and bring the mixture to a simmer. Cook for 5 minutes to allow the flavors to meld together.
7. 7.
   Add the cooked egg noodles to the pan and toss to coat them in the curry sauce. Cook for an additional 2-3 minutes until the noodles are heated through.
8. 8.
   Squeeze the juice of one lime over the noodles and season with salt to taste.
9. 9.
   Serve the Coconut Curry Noodles hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Egg noodles — Cook the noodles according to package instructions, but make sure to slightly undercook them as they will continue to cook when added to the curry sauce.
• Curry powder — Use a good quality curry powder for the best flavor. Adjust the amount according to your spice preference.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier version, add a chopped chili pepper or a dash of hot sauce to the curry sauce.
• Customize the vegetable selection based on seasonal availability or personal preference.
• Add protein such as tofu, shrimp, or chicken to make it a heartier meal.
• Adjust the sweetness by adding more or less brown sugar according to your taste.
• Squeeze fresh lime juice over the noodles just before serving to enhance the flavors.

Serving advice

Serve the British Virgin Islands Style Coconut Curry Noodles hot as a main course. Accompany it with a side of fresh lime wedges for an extra tangy kick.

Presentation advice

Garnish the Coconut Curry Noodles with a generous sprinkle of fresh cilantro to add a pop of color and freshness to the dish. Serve it in vibrant bowls to showcase the beautiful colors of the vegetables and curry sauce.