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.