Recipes
Ingredients
4 tablespoons canola oil
1/2 cup Massaman curry paste
1/2 cup parsley leaves
2 tablespoons fish sauce
1/4 cup sugar
16 ounces coconut milk
1/4 cup water
1 bunch cilantro, rough chopped
2 cups bean sprouts, picked
Juice of 1 lime
2 packages firm tofu, cut into 1-inch x1-inch squares
Crispy chow mein noodles, for garnish
Kosher salt and freshly ground pepper
Directions
Heat a large casserole over medium-high heat and add oil. Add curry paste and sauté until fragrant, about 1 minute. Add 1/4 cup parsley, fish sauce, sugar and coconut milk and water and cook for 10 minutes until all flavors are blended. Meanwhile, in a medium bowl, combine cilantro, parsley, 1 cup bean sprouts and lime juice. Add tofu and 1 cup bean sprouts to the coconut milk mixture. Warm gently and serve in soup bowls, garnished with chow mein noodles and cilantro salad.
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Simply Ming In Your Kitchen
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