Sp'Eggs
Active: 20 minutes
Total: 30 minutes
Spicy Curry Noodles
Active Time: 25 minutes Total Time: 45 minutes Serves: 4
Vegan Gluten Free
Ingredients
- 3 shallots, coarsely chopped
- 3 cloves garlic, smashed
- 2-inch piece of ginger, cut into small pieces
- 2 teaspoons ground coriander
- 1 tablespoon chili paste, such as sambal oelek, plus more for serving
- ½ bunch fresh cilantro
- 3 tablespoons grapeseed or canola oil
- 13.5-ounce can coconut milk
- 1 tablespoon curry powder
- 1¼ teaspoons kosher salt
- 1½ teaspoons sugar
- 3 to 3½ cups water or vegetable broth
- 4 ounces vermicelli rice noodles
- ¼ head green cabbage
- 1 cucumber
- ½ cup peanuts
Instructions
In a food processor, combine the shallots, garlic, ginger, coriander, and chili paste. Cut off 12 stems from the bunch of cilantro then cut into 1-inch pieces and put into the processor (save the cilantro bunch for later). Puree until a paste forms.
In a large pot, heat the oil over medium heat. Add the paste and cook, stirring often, for 3 or 4 minutes to cook out some of the water. Reduce the heat to medium-low and cook, stirring often and scraping the bottom of the pot with a wooden spoon, for 15 to 20 minutes, until slightly caramelized. Be careful of burning.
Add the coconut milk, curry, cayenne, salt, sugar, and 3 cups of the water to the pot and whisk to combine. Increase the heat to medium and simmer for 10 minutes. If it’s a little too intense for you, add the remaining ½ cup of water.
While the curry cooks, bring a large saucepan of water to a boil. Add the noodles and cook for 2 to 3 minutes, until tender. Drain the noodles and shake out excess water. Divide among bowls.
Finely shred the cabbage. Cut the cucumber into ½-inch pieces. Cut off the long stems from the cilantro, leaving short, leafy sprigs.
Spoon the curry into the bowls. Top with the cabbage, cucumber, peanuts, and cilantro sprigs. Add a little more chili paste if you like it spicier.
step by step
/01/
Prep the shallots, garlic, ginger, and cilantro.
/02/
In a food processor, combine the shallots, garlic, ginger, coriander, and chili paste, and cilantro stems.
/03/
Puree until a paste forms.
/04/
In a large pot, heat the oil over medium heat. Add the paste and cook, stirring often, for 3 or 4 minutes to cook out some of the water. Reduce the heat to medium-low and cook, stirring often, for 15 to 20 minutes, until slightly caramelized.
/05/
Add the coconut milk, curry, salt, sugar, and 3 cups of the water. Increase the heat to medium and simmer for 10 minutes.
/06/
While the curry cooks, bring a large saucepan of water to a boil. Add the noodles and cook for 2 to 3 minutes, until tender. Drain the noodles and shake out excess water. Divide among bowls.
/07/
Finely shred the cabbage. Cut the cucumber into ½-inch pieces. Cut off the long stems from the cilantro, leaving short, leafy sprigs. Spoon the curry into the bowls. Top with the cabbage, cucumber, peanuts, and cilantro sprigs.
This recipe was printed from:
https://jessicaseinfeld.com/recipes/spicy-curry-noodles