Spicy Curry Noodles
Active Time: 25 minutes | Total Time: 45 minutes | Serves 4 | Vegan | Gluten Free
- 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
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.
This recipe was printed from: