Dry curry noodles ‘干咖喱香菇面’, another hawker stall’s favorite with homemade chili paste😋.
Dry curry is another version of my curry laksa but without as much broth. If you already have homemade chili paste/sambal, this is a quick meal to whip up for that cooler weather.😉I hope you like this & have a great Tuesday, friends.🤗
Recipe (yields 2 servings)
𝐃𝐫𝐲 𝐜𝐮𝐫𝐫𝐲 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
~ 1 small potato, cubed
~ 1/2 cup chopped mushrooms (used lion’s mane)/pan fried tofu
~ 1 tablespoon red chili paste/sambal (see recipe on highlights)
~ 3/4 cup veggie stock
~ 7-8 curry leaves
~ 1/4 cup coconut milk
~ oil, salt & sugar to taste
✅In a heated non-stick pan with a drizzle of oil, pan fry potato & mushrooms until golden brown, then remove from heat.
✅Sauté chili paste in 1 teaspoon oil until fragrant. Add cooked potatoes, mushrooms, curry leaves & sauté for a minute or so to bring out the curry leaves’ aroma.
✅Then, add in veggie stock & season with salt (add sugar if your sambal is too spicy)
Cover pan with lid & simmer over low heat until potatoes are tender. Add more stock if needed. Stir in coconut milk & cook for another minute until slightly thickened.
*If you are not using sambal recipe from highlights, please add sautéed shallots, garlic & chopped lemongrass👌🏻
~ 2 servings ramen of your choice, cooked based on package instructions
~ 𝘚𝘢𝘶𝘤𝘦: 2 teaspoons dark soy sauce, 1 teaspoon soy sauce & stir fry sauce, a drizzle of sesame oil, fried shallots, white pepper
✅Mix sauce in a plate & toss with cooked noodles until well combined.
Serve noodles warm with dry curry, pickled jalapeños & blanched bok choy.😋
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