Coconut Curry Noodles with Tofu and Chicken
A comforting, warm bowl of flavorful noodles infused with flavors of ginger, garlic, red chiles and coconut milk. A quick basting sauce transforms tofu & chicken into delicious morsels to toss in. A large dose of vegetables makes for a healthful meal.
2 teaspoons coconut oil, organic
1 block firm tofu, organic
Ingredients: Fresh Curry Leaves have a pleasant, aromatic subtle lemon-lime flavor. Can substitute dried. They are edible, or remove them if you prefer. Red Curry Paste: contains Red chilli Pepper, Garlic, Lemongrass, Galangal (Thai Ginger), Salt, Shallot, Spices and Kaffer Lime. A lot of flavor in this paste, medium heat and very versatile. I use it as a marinade and to add Indian flavors to soups and sauces.
Overview: Make sauce, cook Tofu and or Chicken. Sauté Vegetables; add the noodles. To serve: Add noodles and vegetables to individual bowls, top with sauce and tofu and (or) chicken. Garnish with lime wedges and mint leaves.
Coconut Curry Sauce:
In a two quart pot, add 2 t. coconut oil and melt over moderate heat. Add shallots, garlic and ginger and cook, stirring for 3 minutes until softened but not colored.
Add the red curry paste, curry powder, cardamom, cane sugar and curry leaves* – stir and cook for 1 minute to blend the flavors. Add a pinch of hot pepper flakes now if you like a spicy flavor (red chili paste has moderate heat.)
Add the vegetable broth and coconut milk. Bring to a boil, give a big stir – reduce heat to a simmer. Cook the sauce uncovered for 20 minutes until reduced to 1 3/4 cups. Will thicken nicely. Add lime juice and stir in.
Soak or boil the rice noodles as the package directs and drain.
Tofu or Chicken Basting Sauce:
Add 1 T. coconut oil into a 1 cup Pyrex measuring cup, melt in microwave, 20 seconds. Add 1 1/2 t. red curry paste and 1t. curry powder.
Mix well with a fork. Double recipe if making Tofu and Chicken.
Cut tofu in half lengthwise, place on a paper towels. Cover with a paper towel and weight (a filled tea kettle works great.) Let sit for 20 minutes.
Then, cut tofu into 1″ squares. Place on a parchment lined rimmed baking sheet. Brush all over with the Basting Sauce, sprinkle with 1 T. sesame seeds.
Bake in a 400 degree preheated oven for 30 minutes, until golden around the edges. Sprinkle with sea salt if desired.
Add 1 T. coconut oil to a wok or large skillet. Raise heat to medium-high. Add julienned vegetables and stir fry until crisp- tender, about 3 minutes.
Take off heat – season with a pinch of sea salt, add noodles and stir.
Make another batch of Basting Sauce. Preheat oven to 350 degrees.
Trim 2 medium sized boneless chicken breasts, add to a plate to fit.
Brush all over with the sauce. Add 1t. coconut oil, or neutral oil to a 9″ skillet. Raise heat to medium- high, add chicken breasts and cook until golden, about 5 minutes. Turn over with tongs. Sprinkle the chicken with 1T. sesame seeds. Cover with foil and finish cooking in the oven for about 10 minutes (depending on the thickness of the chicken.) Sprinkle with sea salt if desired. Cool slightly, slice thinly on the diagonal.
Add vegetables and noodles to large individual bowls. Top with warm sauce. Add tofu, and or chicken.
Garnish with lime wedges and sprinkle mint leaves over the noodles.
Add pickled vegetables if you like, pickled radishes or red onions complement well.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
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