Spicy Coconut Milk Noodle bowl*

Author: Holly White

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Coconut Milk - Spicy Coconut Milk Noodle bowl

Ingredients

Curry Paste

• 4 lemongrass stalks, tougher outer leaves discarded
• 4 medium-hot green chillies, seeded and chopped
• 3 cloves garlic, peeled and crushed
• 5cm/2in piece ginger, peeled and chopped
• 2 shallots, peeled and finely chopped
• Large handful of chopped fresh coriander
• 1 tsp ground cumin
• 1 tsp chopped lime zest
• 3 tablespoons lemon juice - approx 1 lemon
• 1⁄ 2 tsp pepper & Salt

The Curry

• 200g Tofu
• 1 tablespoon sesame or coconut oil
• 2 cloves of garlic
• 1” of ginger-grated
• 1 red onion finely sliced
• 200g chestnut mushrooms, quartered 1 red pepper - finely sliced
• 1 x 400ml tin coconut milk
• 2 tbsp tamari or soy sauce
• Salt and pepper to season

To serve

• 400g Noodles
• Handful of coriander (leaves and stalks,) roughly chopped
• Lime wedge
• Optional - cashew nuts or coconut flakes

Instructions

Curry Paste

1. To make your paste slice the lemongrass finely. Put it in a food processor with all the remaining curry paste ingredients and whiz it to a thick paste, pushing the mixture down from time to time with a spatula.
2. Taste and adjust flavor as needed, adding more lime zest or juice for acidity, salt for saltiness, chilies for heat, maple syrup for sweetness, oil (or water) for creaminess, garlic for zing, ginger for brightness, or turmeric for more intense curry flavor.
3. Store curry paste in a jar in the refrigerator for up to 10 days or more. For longer storage, transfer the paste to an ice cube tray, freeze, then store in a freezer-safe bag for up to 1 month

The Curry

1. Cut the tofu into cubes. Warm the oil in a pan and, when hot and sizzling, add the tofu and let it colour slightly on all sides. Fry until golden brown and starting to crisp.
2. Remove the cooked tofu from the pan and set aside. In the same pan fry your garlic, onions, and ginger briefly before adding in your chopped vegetables. Keep them moving around the pan over medium-high heat for 5-6 minutes. Add in 3 tablespoons of the curry paste and stir to ensure all the vegetables are coated. Return the tofu to the pan.
3. Cook your noodles as per instructions in boiling water.
4. Add 4 tablespoons of water from the noodles to the pan to loosen the paste before adding the coconut milk and bring to a simmer.
5. Add the noodles to your curry and stir well to ensure all is combined. Add the tamari or soy sauce, season well, and serve piping hot topped with a sprinkle of coriander and a lime wedge.
6. Additional toppings include coconut flakes or cashew nuts for a little crunch.

Did you make this recipe?

Tag @hollywhite.ie on instagram and hashtag it # HWCookingClub

*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.