Monday, July 4, 2011

Thai curried noodles

I pulled this recipe out of the latest issue of Vegetarian Times, Thai Curried Noodles with Broccoli and Tofu, page 38. It's delicious, has a great sweet and spicy kick to it, and is very easy to make. The original recipe called for 1 cup of shallots, but I substituted these for onions and purple garlic because that's what I had on hand. Also, the recommended amount of curry paste wasn't quite as spicey as I would have liked. I added another Tbsp. (3 total), and that was perfect. The lime wedges for garnish add a fantastic layer to the flavor complexity of this dish, so I recommend not skipping them.

2 tsp. vegetable oil
1 cup chopped shallots
1/4 cup finely chopped cilantro stems
    plus 1/2 cup chopped cilantro leaves for garnish
2 Tbs. yellow or red Thai curry paste (I used red)
1 tsp. curry powder
1 tsp. ground turmeric
1 15-oz. can light coconut milk
3/4 cup low sodium vegetable broth
2 tsp. light brown sugar
1 12-oz. package firm tofu, drained and cut into 1/2 inch cubes
5 oz. dry fettuccine
5 cups broccoli florets
6 lime wedges (1 lime) for garnish

1) Heat oil in medium pot over medium-high heat.
2) Saute shallots in oil 2 minutes
3) Add cilantro stems, curry paste, curry powder, and turmeric; cook 1 minute
4) Stir in coconut milk, broth, and brown sugar; bring to simmer
5) Reduce heat to medium, cook 5 minutes
6) Add tofu, simmer 10 minutes
7) Cook fettuccine in large pot according to directions on package
8) Add broccoli to pot for last 2 minutes of cooking
9) Drain, cover pasta with tofu-curry mixture
10) Mix well, serve with lime wedges and chopped cilantro

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