Description
This take on the traditional Burmese recipe makes a healthy one-dish dinner.
Ingredients
Scale
- 1 red onion, thinly sliced
- 1 cup mushrooms, sliced
- 1/2 red bell pepper, sliced
- 1/2 cup tofu, diced into bite size pieces
- handful of sliced scallions
- 2 tsp ginger garlic paste
- 1 tbsp Thai red curry paste
- 1 cup coconut milk (250 ml)
- 1/2 cup water
- 1/2 tsp turmeric
- 2 tsp sugar
- salt
- 1 tbsp vegetable oil
- noodle – of your choice (preferably thick)
- handful of roughly chopped cilantro
- lemon wedges for serving
Instructions
- In a bowl add tofu, turmeric and little salt. Stir to mix well so that all the tofu pieces are coated well with turmeric and salt. Keep aside for 5 to 10 minutes.
- Cook noodle and keep aside. (to avoid them from sticking, run the cooked noodles under cold tap water)
- In a large wok or a pan, heat oil on medium high.
- Add sliced onions and cook stirring continuously till they turn a nice golden and become fragrant.
- Add ginger garlic paste and continue to cook for another 30 seconds.
- Add tofu and cook till it turns slightly golden.
- Add bell pepper and mushroom, continue to cook for a couple of minutes.
- Add the Thai curry paste and stir to mix well. You want all the veggies and tofu to be coated with the paste evenly and the paste is slightly cooked.
- Add coconut milk, water and sugar. Mix to combine well and to form a lump free sauce.
- Cover and cook on low for about 10 minutes.
- Taste to adjust the seasoning.
- To Serve: In a bowl add noodles. Pour the khao suey generously on the noodles. Mix well with chopsticks or fork and spoon. Sprinkle some scallions and a few drops of lemon juice. Add a few sprigs of cilantro and serve hot with extra lemon wedges.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main