Malaysian Curry Noodle Hot Pot
by Ken Oringer Serves 2 as a main course
4 tablespoons canola oil
1/2 cup Massaman curry paste
1/2 cup parsley leaves
2 tablespoons fish sauce
1/4 cup sugar
16 ounces coconut milk
1/4 cup water
1 bunch cilantro, rough chopped
2 cups bean sprouts, picked
Juice of 1 lime
2 packages firm tofu, cut into 1-inch x1-inch squares
Crispy chow mein noodles, for garnish
Kosher salt and freshly ground pepper
Heat a large casserole over medium-high heat and add oil. Add curry paste and sauté until fragrant, about 1 minute. Add 1/4 cup parsley, fish sauce, sugar and coconut milk and water and cook for 3 minutes until all flavors are blended. Meanwhile, in a medium bowl, combine cilantro, parsley, 1 cup bean sprouts and lime juice. Add tofu and 1 cup bean sprouts to the coconut milk mixture. Warm gently and serve in soup bowls, garnished with chow mein noodles and cilantro salad.
Wine Notes:
2005 Seresin Sauvignon Blanc
From Marlborough, New Zealand
Refreshing, crisp and complex with flavors of nectarine and grapefruit. Pairs well with everything from vegetables to spicy Asian food — goes great with all the dishes from this episode.O Water – “A twist of mandarin orange”
Unsweetened flavored water that has no sugar, no calories, and a hint of aromatic orange. Pairs well with the health-conscious dishes in this episode.
>>This recipe appears in Episode #514.
