Malaysian noodle curry is an easy, delicious curry packed with fresh, fragrant flavours for any day of the week. This recipe is quick, versatile and is packed with loads of flavour. The vegetables can be swapped for what you have on hand or what is in season.
Malaysian Noodle Curry
For the Paste:
3 shallots, peeled
4 cloves garlic, peeled
25g fresh ginger, peeled
2 stalks lemongrass, bottom white part only
20g cashews
1 tsp ground coriander
1 tsp turmeric
2 red chillies, seeds optional, taste for heat
pinch of salt
2-3 tbsp oil (rapeseed, sunflower, vegetable, coconut)
200g tofu, cut into 1 cm cubes
3 kaffir lime leaves
400ml coconut milk
250ml vegetable stock
150g oyster mushrooms, torn or brown mushrooms, finely sliced
1 carrot, fine julienne or 1/2 sweet potato
150g broccoli, chopped or cabbage, shredded
300g cooked noodles (udon, rice, spaghetti)
1 lime, juice only
1/2 tsp palm sugar or brown sugar
2 tsp soy sauce or 1 tsp tamari
To Garnish:
fresh coriander, chopped
lime slices
For the curry paste, place all of the paste ingredients, except the oil into a food processor and blend to a pulp. A hand blender or a pestle and mortar can also be used for this.
With the motor still running, gradually add the oil and continue until you get a smooth paste, you may not need all of the oil.
Remove the tofu from the packaging and wrap in a clean tea towel. Place on the counter and balance a weight (heavy frying pan, a couple of plates) on top and let sit for 10 minutes to squeeze out some of the moisture.
Heat a frying pan and fry the tofu in 1 tbsp oil until golden, stirring occasionally. Set aside.
For the Sauce, place a pot over a medium heat. Add the spice paste and fry gently for 2-3 minutes. Add the kaffir lime leaves, coconut milk and vegetable stock and bring to the boil. Reduce the heat and simmer for 2-3 minutes.
Add the asparagus, and tofu to the sauce. Bring back to the boil, then reduce to a simmer and cook for about 3-5 minutes or until mushrooms and asparagus are tender.
Taste and adjust seasoning.
To serve, place noodles in a bowl and ladle spoon the curry over, garnish each with fresh coriander leaves and lime wedges.