Description
Fragrant Thai curry coats noodles and tofu in a vibrant, spicy sauce. Serve with crispy garlic, chilies, and fresh herbs for extra flavor.
Ingredients
Units
Scale
- 5-8 Large Dried Red Chilies
- 2 Medium Shallots
- 2 tbsp Lemongrass
- 2 tbsp Garlic
- 1 tbsp Galangal
- 1 tbsp Cilantro roots or stems
- 1 tsp Turmeric
- 1 tsp Salt
- 1 lbs (454 g) Dried Kanom Jeen noodles or Japanese Somen noodles
- 3 tbsp Oil
- 2 cups (473 ml) Firm Tofu
- 2 cups (473 ml) Mushrooms of choice
- 4 cups (946 ml) Water or Vegetable Stock
- 2 cups (473 ml) Chopped Cherry or grape tomatoes
- 2 tbsp Light Soy sauce
- 2 tbsp Fermented yellow bean sauce
- Salt
- 4 Garlic cloves
- 6 Small dried chilies
- 2 cups (473 ml) Bean Sprouts
- 1 Lime
- 3 Green Onions
- 6 Cilantro Sprigs
Instructions
- Make the Spice paste: Stem and seed the chilies. Soak them in warm water for 10–15 minutes or until soft. Drain and squeeze dry. In a small food processor, combine the chilies, minced shallots, garlic, lemongrass, galangal, cilantro roots/stems, turmeric, and salt. Grind to a smooth paste, adding a little bit of water. Spice paste can also be made using a mortar and pestle.
- Cook Noodles: Bring a large pot of water to a boil. Cook noodles for 3–5 minutes. Drain, rinse under cold water, and drain again. Portion the noodles into 3 oz small wads, about the size of a small bird’s nest, and set aside.
- Prep Accompaniments: Heat the oil in a saucepan over medium heat. Add the sliced garlic and fry for 3–5 minutes, or until light brown and crispy. Remove from the oil and place on a paper towel-lined plate. In the same oil, fry the red chilies until crispy, about 2–3 minutes. Remove and place on a paper towel.
- Arrange all the other accompaniments in small serving bowls or on a large serving platter.
- Make the Curry: In the same oil, stir in the spice paste and cook for 3–5 minutes, or until fragrant. Add the tofu and mushrooms and stir well to coat with the spice paste. Add the vegetable stock or water, tomatoes, light soy sauce, yellow bean sauce (or more soy sauce and coconut palm sugar), and salt. Bring to a boil. Reduce the heat and simmer for 15–20 minutes. Taste and adjust the seasonings.
- Ladle the curry sauce into a serving bowl and serve with the accompaniments.
- To Serve: Place a couple of wads of noodles in a serving bowl, top with a generous amount of curry sauce, sprinkle all the condiments on top of the noodles, and finish with a squeeze of fresh lime juice.
Notes
- For a richer flavor, use coconut milk instead of water or vegetable stock in the curry.
- To reduce the spiciness, remove some of the seeds from the chilies before making the paste.
- Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 8
- Protein: 20