http://leitesculinaria.com/5840/recipes-burmese-beef-curry-with-vermicelli-rice-noodles.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Thu, 24 May 2012 20:24:42 +0000 hourly 1 http://wordpress.org/?v=3.3.2 http://leitesculinaria.com/5840/recipes-burmese-beef-curry-with-vermicelli-rice-noodles.html#comment-4344 Testers' Choice Fri, 15 Jan 2010 13:46:33 +0000 http://leitesculinaria.com/wordpress/?p=5840#comment-4344 [Carol Anne Grady] I love Ching-he Huang’s recipes as a rule. This one is different to some of her more delicate creations and contains a lot of fragrant ingredients that balance neatly, although during the cooking process I have to admit to having my doubts about the amounts used—I should, of course, have known better. The strong smell of the shrimp paste is soon lost in the mix of scents from the curry paste, and all the bold flavours are ultimately tempered and mixed by the coconut milk. The curry soaks into the fine rice noodles in a way that is very satisfing, although the thinner consistency of the sauce makes using chopsticks a little bit hazardous… I think more texture would work really well and next time will add something with crunch—baby sweet corn, broccoli, and snow peas come to mind. For those who like Thai and spicy food, get involved in this recipe. For those who don’t, exercise caution and adjust the amount of chili down, but give it a try! [Carol Anne Grady] I love Ching-he Huang’s recipes as a rule. This one is different to some of her more delicate creations and contains a lot of fragrant ingredients that balance neatly, although during the cooking process I have to admit to having my doubts about the amounts used—I should, of course, have known better. The strong smell of the shrimp paste is soon lost in the mix of scents from the curry paste, and all the bold flavours are ultimately tempered and mixed by the coconut milk. The curry soaks into the fine rice noodles in a way that is very satisfing, although the thinner consistency of the sauce makes using chopsticks a little bit hazardous… I think more texture would work really well and next time will add something with crunch—baby sweet corn, broccoli, and snow peas come to mind. For those who like Thai and spicy food, get involved in this recipe. For those who don’t, exercise caution and adjust the amount of chili down, but give it a try!

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