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.
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.