Malaysian Curry Noodle Hot Pot
By es123
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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