Malaysian Curry Noodle Hot Pot

By es123

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

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.