Monday, September 5, 2011

Quick and Easy Curried Noodles

This recipe is so simple and tasty, perfect for a cold fall evening!

- 1 tbsp olive oil
- 3 medium shallots chopped
- 1/4 cup fresh cilantro, or less to taste, chopped
- 3 tbs red curry paste
- 1 heaping tsp curry powder
- 1 heaping tsp turmeric
- 15 oz can light coconut milk
- 3/4 vegetable broth
- 2 tsp brown sugar
- 12 oz package tofu, drained and prepared **see note
- 5 oz fettuccine
- 1 broccoli crown, trimmed, separated and washed
- juice from half a lime

Heat oil over medium-high heat in a medium sauce pan
Add shallots and saute 2 minutes 
Add curry powder, turmeric, curry paste, and cilantro, saute for about a minute
Stir in coconut milk, broth, and brown sugar, bring to a simmer
Reduce heat to medium and simmer 5 minutes
Stir in tofu, simmer 10 minutes
Reduce to low until pasta is ready
Cook fettuccine according to package instructions, in last 2 minutes add broccoli florets
Drain, add to curry mixture
Squeeze half a lime over pasta right before serving

Note: To prepare tofu, slice each block into 3 equal flat squares. Lay each square on multiple folded paper towels to drain. Lay another folded paper towel on top. Lay a heavy book on top of the tofu and leave to drain for about 10 minutes or longer. Slice each square into 9 equal cubes.

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