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Malaysian Curry Noodle Hot Pot

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • 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

Details

Servings 2

Preparation

Step 1

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 10 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.

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