Thursday, March 29, 2012

Coconut Curry Noodle Pot

Dylan was playing in his nightly bubble bath when I heard Nick trying to get my attention from the kitchen. I was sure he was going to ask me one of those really boring Monday night questions like "have you fed the dog dinner yet?" or "is the dishwasher clean or dirty?" but to my gleeful surprise he shouted that this was the best bowl of food I've made in a very long time. Why thank you.

Which means you should make it. This coconut curry noodle pot is straight forward, full of punchy flavors, and tastes great the next day. Dylan loved it too.


Coconut Curry Noodle Pot
from Super Natural Cooking

8 ounces dried whole-wheat Asian-style wide noodles (like udon or use rice noodles for GF)
2 tablespoons coconut oil
2 cloves garlic, finely chopped
1 onion, chopped
1 1/2 teaspoons red curry paste
12 ounces extra-firm tofu, cut into thumb-sized slices (if you'd rather shredded chicken, go for it)
1 (14-ounce) can coconut milk
2 cups vegetable stock
2 teaspoons ground turmeric
2 tablespoons shoyu sauce
1 tablespoon natural cane sugar
Juice 1 lime
2/3 cup peanuts, roughly chopped
1/3 cup slivered shallots
1/3 cup chopped fresh cilantro

Cook the noodles in plenty of boiling salted water until just tender. Drain and set aside. *I tossed the drained noodles with a bit of canola to keep from sticking.

You can start making the curry as the noodles cook. Heat the coconut oil in a large saucepan over medium-high heat, then stir in the garlic, onion, and curry paste and mash the paste around the bottom of the pan a bit to distribute it evenly. Cook until nice and fragrant - just a minute or two. Add the tofu and gently stir until coated with the curry paste. Stir in the coconut milk, stock, turmeric, shoyu, and sugar, bring to a simmer, and simmer gently for 5 minutes. Remove from the heat, stir in the lime juice.

To serve, heap big piles of noodles into individual bowls and top with a generous ladle or two of the curry. Top with peanuts and finish each bowl with a sprinkling of shallots and cilantro.

If you have leftovers I suggest storing the noodles and curry separately.



3 comments:

  1. Yummmm!!! Made this last night with green curry paste as that's what I had on hand and it was delish!! Thanks for the recipe :-D

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  2. I haven't stopped in for a while and am just binging on your new posts :) This looks scrumptious! That would be awesome if I could get my 5-yr old into coconut curry. It would fill some voids in my life.

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  3. Just made this tonight and loved it! Had to use green curry paste but it tasted delicious. Cilantro isn't easy to get where I live overseas but when I find it I know what I'll be making!

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