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fresh ginger lemongrass stalks red chillies shallots garlic turmeric salt vegetable oil vegetable stock noodles vegetable oil fresh tofu mushrooms sugar udon noodles fresh coriander leaves lime wedges peanuts
Viewed: 49 - Published at: 6 years agoIngredients
- For the spice paste:
- 25g/1oz fresh ginger, peeled
- 2 lemongrass stalks
- 2 red chillies
- 3 shallots, chopped
- 1 garlic clove
- 1 tsp turmeric powder
- pinch of salt
- 2-3 tbsp vegetable oil
- For the sauce:
- 400ml/14fl oz can coconut milk
- 250ml/9fl oz vegetable stock
- For the noodles:
- vegetable oil, for deep-frying, plus 1 tbsp for frying
- 150g/5oz fresh tofu, cut to 2.5cm/1in squares, dried on kitchen paper
- 20 oyster mushrooms, finely sliced
- 8 sugar snap peas or mange tout, blanched, cut in half lengthways
- 400g/14oz ready-made udon noodles, cooked according to packet instructions
- To serve:
- fresh coriander leaves
- lime wedges
- crushed peanuts
Method
- 1. For the spice paste, place all of the spice paste ingredients, except the vegetable oil, into a food processor and blend to a pulp.
- 2. With the motor still running, gradually add the oil and continue to blend until you get a loose paste (you may not need to use all the oil).
- 3. For the sauce, place a frying pan over a medium heat. Add the spice paste and fry gently for 2-3 minutes.
- 4. Add the coconut milk and vegetable stock and bring to the boil. Reduce the heat and simmer for a further five minutes.
- 5. For the noodles, half-fill a deep, heavy-based pan with vegetable oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- 6. Add the tofu cubes and deep-fry for 2-3 minutes, until crisp and golden-brown. Remove with a slotted spoon and drain onto kitchen paper.
- 7. Heat the remaining one tablespoon of oil in a clean frying pan over a medium heat. Add the oyster mushrooms and fry for three minutes, or until softened.
- 8. Add the mushrooms to the sauce.
- 9. Add the sugar snap peas (or mange tout), deep-fried tofu and udon noodles to the sauce and stir well to combine.
- 10. To serve, spoon to the curry into serving bowls and garnish each with fresh coriander leaves, lime wedges and crushed peanuts, to taste.
