red curry noodles

Our friends J and dB have been away for a few weeks, and before they went they turned off their fridge and freezer, so we ended up with a whole lot of stuff. Amongst these surprises included half a jar of red curry paste and several containers of homemade vegie stock, so I decided to use some of it up by making some red curry noodles.



This curry paste had a much sweeter flavour than what I am used to in my curry paste (which I would ordinarily make myself), but the idea is sound!

And just this morning, dB and J returned home! What a timely posting.

red curry noodles

This was really fast and really easy. Quick dinner or lunch idea, I think!

ingredients
dried thick rice noodles - not a lot, only 200g or so
three or four tablespoons of curry paste
1 or 2 chillis, sliced
1 carrot, julienned
1 bulb bok choy
1 clove garlic, minced
1 short stalk of lemon grass
half a red capsicum, julienned
some firm tofu
half a cup of coconut milk
cup or one and a half of vegie stock

method
Soak the noodles in hot water for a minute or two, to soften, then drain and set aside. Slice the tofu and fry it in some peanut oil until it is puffy and fried. Set aside.

In a wok, throw in the carrot, capsicum, garlic and chilli. Fry in a little oil until the garlic is fragrant and the carrots are softening, then add the lemongrass and the curry paste, then the coconut milk, vegie stock, and the bok choy stalks. Put the lid on and allow to simmer for about four minutes, then add in the noodles and the bok choy leaves. Mix through, and allow to simmer until most of the liquid has been soaked up by the noodles. Serve topped with tofu.