Ingredients
For the spice paste:
25g/1oz fresh ginger, peeled
2 lemongrass stalks
2 red chillies
3 shallots, chopped
1 garlic clove
1 tsp turmeric powder
pinch of salt
2-3 tbsp vegetable oil
For the sauce:
400ml/14fl oz can coconut milk
250ml/9fl oz vegetable stock
For the noodles:
vegetable oil, for deep-frying, plus 1 tbsp for frying
150g/5oz fresh tofu, cut to 2.5cm/1in squares, dried on kitchen paper
20 oyster mushrooms, finely sliced
8 sugar snap peas or mange tout, blanched, cut in half lengthways
400g/14oz ready-made udon noodles, cooked according to packet instructions
To serve:
fresh coriander leaves
lime wedges
crushed peanuts
Directions
1
For the spice paste, place all of the spice paste ingredients, except the vegetable oil, into a food processor and blend to a pulp.
2
With the motor still running, gradually add the oil and continue to blend until you get a loose paste (you may not need to use all the oil).
3
For the sauce, place a frying pan over a medium heat. Add the spice paste and fry gently for 2-3 minutes.
4
Add the coconut milk and vegetable stock and bring to the boil. Reduce the heat and simmer for a further five minutes.
5
For the noodles, half-fill a deep, heavy-based pan with vegetable oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
6
Add the tofu cubes and deep-fry for 2-3 minutes, until crisp and golden-brown. Remove with a slotted spoon and drain onto kitchen paper.
7
Heat the remaining one tablespoon of oil in a clean frying pan over a medium heat. Add the oyster mushrooms and fry for three minutes, or until softened. Add the mushrooms to the sauce.
8
Add the sugar snap peas (or mange tout), deep-fried tofu and udon noodles to the sauce and stir well to combine.
9
To serve, spoon to the curry into serving bowls and garnish each with fresh coriander leaves, lime wedges and crushed peanuts, to taste.