Hi everyone, welcome back! If you love authentic Thai food this recipe is for you!! The red curry paste packs a punch with spices and aromatics that work hand & hand. The coconut milk rounds out the spicy chilies perfectly. Finish with a squeeze of lime and some fresh herbs to seal the deal on this noodle bowl.
Ingredient List For Curry Paste: Yield 4 bowls
1 Lime zested
1/4 cup cilantro stems
1/4 cup minced lemongrass
4 cloves garlic
1/2 cup shallot rough chop
1 inch piece ginger root rough chop
2 teaspoons cumin seeds toasted
1 tablespoon coriander seeds toasted
2 tablespoons smoked paprika
4 each dried red chilies soaked for 20 minutes
1/2 teaspoon white peppercorns ground
1/2 cup chili water
3 tablespoons high smoke point oil
Coconut sauce: Yield 2 bowls
1 cup coconut cream
2 tablespoons brown sugar
2 tablespoons soy sauce
1/2 cup water
2 bunches broccolini
1 package extra firm tofu
Step by Step instructions:
Start by toasting cumin & coriander seeds in a pan on medium low heat for 6-8 minutes until spices become fragrant.
Next in a small sauce pan, add chilies in water (enough to cover) and bring to a boil. After water comes to a boil, cover and remove from heat and let the chilies soak for 20 minutes to rehydrate.
Next to a food processor, add cilantro stems, lime zest, minced lemongrass, garlic, shallots, ginger, smoked paprika and white pepper.
Next, grind the cumin and coriander and add them to the processor. Then add 1/2 cup of the rehydrated chili water and the chilies to the processor. Blend until a paste forms and ingredients are well mixed.
Next we'll fry the chili paste.
In a large sauce pan/ wok on medium heat, add oil. After the oil is hot, add half the curry paste (we'll have left over curry paste from this recipe for next time), brown sugar and fry for 8-10 minutes until paste darkens in color and is extremely fragrant. It's very important that you fry the paste for a long time, it deepens the flavor. It will stick slightly so use a metal spoon to scrape the bottom of pan and if needed add more oil.
Next on medium heat, add broccolini and season with some salt and cook for 3 minutes. Then add coconut milk, 1/2 cup water & cubed tofu. Cook for 5 minutes until curry thickens up slightly.
While that's cooking, begin cooking noodles according to the directions. When noodles are done, add them to curry and toss.
Now it is time to plate, split into 2 big bowls.
Top with your favorite toppings. I used fresh cilantro and a squeeze of lime which are a must. You can get more creative if you like by adding bean sprouts, peanuts, fried crispy shallots and even adding Thai basil.
You will have 1/2 of the curry paste left. I would freeze it for another time, it keeps for up to 6 months.
I hope you love this recipe as much as I do.
Happy cooking!!
Check out this recipe on youtube!
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