Across our culinary journey together, we introduce you to the rich and diverse application of curry from soup to curry puff to stir-fry. This recipe adds to our curry repertoire a rich curry sauce, with bold flavors and a tropical hint of coconut, atop a bed of thin, chewy noodles that will soak up all that saucy goodness. What we love most about this dish is how versatile and customizable it is. Add as much or as little chilly as you like (we opt for more), pick whatever toppings you fancy over rice or noodles, or even fried crunchy yellow noodles.
Learn more about ingredients & techniques with our EFL cooking guide
View Guides2-3 red chilies (more if you are a daredevil)
100
g
Red onion
2
Garlic cloves
1
tbsp
Ground cumin seed
1
tbsp
Ground coriander seed
Fresh coriander (stem and leaves)
1
tsp
pepper
1
tsp
ginger
1
tbsp
Yellow Miso
1
tbsp
Paprika powder
150
g
Rice noodles
150
g
Tofu, cubed
150
g
Mushrooms, sliced
30
g
Bean sprouts
150
g
Green beans
400
ml
Coconut milk
Lime
Sweet, Spicy, Sour, Salty, take your tatsebud through a flavorful journey
1. In a blender/food processor, add the first 10 ingredients (chilly to paprika powder) and blitz away until a paste forms.
2. In a medium pot, reduce about 100ml of coconut milk for 2-3 minutes until thickened. Add in all the paste and saute until fragrant (beware of coughing due to chilly fumes)
3. In a separate pan, dry the tofu cubes with a kitchen cloth and fry on all sides.
4. Add in the rest of the coconut milk, stock, and vegetables (except for the bean sprouts) and simmer until cooked and the liquid reduce to a saucy consistency.
5. In the meantime, cook your noodles according to package instructions and drain.
6. Season the sauce for taste with rice syrup and soy sauce. Turn off the heat then add the sprouts and juice from one lemon/lime and mix to.
7. Spoon the sauce and toppings over cooked noodles. Add tofu, coriander leaves for garnish. We happen to have some grilled chilly for added heat and color.