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Thursday, April 21, 2011

Red Curry Flurry

Oh help. I am in a food coma. Sort of dizzy from the goodness... stuffed and so happy.

Granted, I said the same thing when I ate this meal... and what tonight's meal and that one had in common was that I got both recipes from Vegetarian Times. I consistently find their recipes creative, tasty, unique, easy and aromatic. Best of all, they make me think I can cook.

Now don't get all uppity and eye-rolly about the recipe being vegetarian. This meal will be molto buono with a meat like chicken, shrimp or pork... or with tofu (or garbanzo beans, which is what I had on hand). It is 1000% about the curry sauce you make in this recipe.

I'm not even embarrassed to have you see below at how many adjustments and substitutions I made. Like I said, Vegetarian Times has given me confidence ~ now I think I can cook.

What makes me most happy is that I have leftovers! Yessssss!

Thai Curried Noodles with Broccoli and Tofu

Serves 6 (I made a half batch)

This creamy, golden noodle dish is modeled after the Thai dish khao soi, which combines sweet, spicy, and sour flavors in one bowl.

2 tsp. vegetable oil
2 large shallots, chopped (1 cup)
(Used onions instead)
1/4 cup finely chopped cilantro stems, plus 1/4 cup chopped cilantro leaves for garnish
2 Tbs. yellow or red Thai curry paste (Easy to find at any Asian market, and I have even found it at stores well-stocked with international foods ~ Albertson's or Ralph's often come through. If you want to start making Indian food with any regularity, this is a STAPLE)
1 tsp. curry powder
1 tsp. ground tumeric
1 15-oz. can light coconut milk (Normally I LOVE using coconut milk, but didn't have any. I used milk and was surprised at how well it worked. Just don't let the heat get too high).
3/4 cup low-sodium vegetable broth
2 tsp. light brown sugar
1 12-oz. pkg. firm tofu, drained and cut into 1/2-inch cubes (or chicken or pork or garbanzo beans)
5 oz. dry fettucine (I felt like having this on white rice instead ~ tasted GREAT))
5 cups broccoli florets (final true confession... didn't have broccoli ~ used mushrooms, onion and chard. Just pointing out that this dish would work with so many different vegetables)
6 lime wedges, for garnish

1. Heat oil in medium pot over medium-high heat. Saute shallots in oil 2 minutes. Add cilantro stems, curry paste, curry powder, and turmeric; cook 1 minute. Stir in coconut milk, broth, and brown sugar, and bring to simmer. (Sarah’s Note: I think they mean boil.) Reduce heat to medium, and cook 5 minutes, then stir in tofu. Simmer 10 minutes.

2. Cook fettucine in large pot of boiling salted water according to package directions. Add broccoli to pot for last 2 minutes of cooking time. Drain, and add tofu-curry mixture. Mix well, and serve with lime wedges and chopped cilantro.


  1. Kel, I'll have you know curry paste of any color is not so easy to find here. : ( Will you buy me some??? please.

  2. I'd obviously love to buy you some, but what's the best way to get it to you? Are Jeff and Chels still gonna visit at some point?

    PS ¡Feliz Pascuas!

  3. Hmm, not sure about J&C. I may be making a trip home in June. : ) I'll let you know.