Red Curry Noodles with Tofu

 Serves 2

90 grams rice stick noodles (slightly thicker than vermicelli) - soak for 30 minutes in lukewarm water

1.5 tbsp red curry paste (homemade recipe below)

1 tbsp vegetable oil

200 grams firm tofu, cut into 1/2" dice

60 grams bean sprouts

50 grams red bell pepper, fine julienne

1 green onion, sliced on a bias

2 eggs (optional), beaten

2 tbsp water 

1 lime

2 tbsp fish sauce

6 tbsp coconut milk

2 tsp brown sugar

Garnishes

2 tbsp cilantro, mince

2 tbsp Thai basil, chiffonade

2 tbsp cripsy shallots

2 tbsp crispy garlic

1 red chili (watch this, the homemade red curry paste is already very hot), finely sliced

• Combine lime juice, fish sauce, coconut milk and brown sugar in a small bowl and set aside.

• Heat oil in a medium-sized nonstick saute pan or wok over medium-high heat. Add curry paste and stirfry for 1-2 minutes. Add tofu and stirfry until lightly browned on all sides. 

• Drain noodles and add to pan along with 2 tbsp of water. Stirfry until water is absorbed. Add sauce and stirfry until noodles have absorbed most of the sauce. Stir in bean sprouts, green onion and red bell pepper.

• Push noodles to the side in the plan and add eggs to pan, scramble. 

Red Curry Paste

14 dried red chiles about 1 to 2 inches long, remove stems, soak in hot/boiled water for 20 mins

1 tbsp coriander seeds

1.5 stalks lemongrass stalk, trim off green parts and bottom 1/2 inch, mince white part

3/4 tsp black peppercorns

1 tbsp galangal, peel and mince

4 kaffir lime leaves, finely chopped

1.5 tbsp cilantro (stems and roots), chopped

1/4 cup shallots, minced

3 tbsp garlic, minced

14 fresh red chiles, chopped

2 tsp black bean paste

1/2 tsp salt

water as needed

• Toast coriander seeds in small saute pan over medium heat until fragrant (3-4 minutes)

• Drain soaked chilies and set aside. Finely ground coriander and peppercorns in blender, then add lemongrass, galangal, lime leaves, cilantro, shallots, garlic, fresh chilies, and about 1/4 cup of water or more, as needed, to make a paste. Add bean paste and salt, proces until smooth paste is formed.

• The paste can be frozen (portion it until 1-2 tbsp portions in small containers. It will keep frozen for months.