Thai Yellow Curry Noodles with Shiitake Mushrooms
User Reviews
5.0
3 reviews
Excellent
Thai Yellow Curry Noodles with Shiitake Mushrooms
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Bring something special to the table with this well-loved recipe.
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Ingredients
yellow curry paste
- 2 large shallots, quartered
- 6 garlic cloves
- 1 (3-inch) piece peeled ginger
- 2 (1-inch) pieces lemongrass each sliced in half lengthwise
- 1 tablespoon extra virgin olive oil
- 2 teaspoons shrimp paste or anchovy paste OR mushroom sauce*
- 1 ½ teaspoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground white pepper
- Pinch cinnamon
- 12 dried Thai chiles (birds eye chiles), seeded and soaked in warm water for 30 minutes
- ½ bunch cilantro leaves and stems, plus more leaves for garnish
assembly
- 1 tablespoon extra virgin olive oil
- 4 ounces shiitake mushrooms, stemmed and thinly sliced
- 2 (15 ounce cans) coconut milk not lite coconut milk
- 1 tablespoon fish sauce or mushroom sauce*
- 1 lime, juiced
- 12 ounces Lo Mein Noodles
- salt to taste, as needed
Instructions
- Preheat oven to 375˚F.
- Yellow curry paste: Place shallots, garlic, ginger, and lemongrass over a sheet of foil and drizzle with oil and lightly season with salt.
- Wrap foil into a tight bundle, place directly onto a rack in the oven and lightly roast ingredients for 15 minutes. Remove from heat, open bundle and transfer to a food processor. Allow mixture to cool, about 10 minutes.
- Add remaining paste ingredients into the food processor and pulse 6 to 8, times before fully pureeing until mixture is thick and smooth. Set aside.
- Fill a large pot with water and bring to a boil over high heat. Add noodles and boil until cooked through, 4 to 5 minutes. Drain, rinse with a little cold water and set aside.
- In the same pot heat oil over medium-high heat. Add mushrooms and sauté for 3 to 4 minutes.
- Lower heat to medium and add a third of the curry paste (place remaining paste in an airtight container and refrigerate for up to 2 weeks). Toast paste with the mushroom for 1 to 2 minutes.
- Stir in coconut milk until mixture is smooth and bring to a simmer. Stir in fish sauce (or mushroom sauce) and lime juice and simmer for 5 minutes.
- Add noodles and toss together until fully coated. Simmer for an additional 2 to 3 minutes.
- Adjust seasonings, if needed, top with cilantro and serve.
Notes
- **Vegan Fish Sauce (aka Fortified Mushroom Sauce)**Makes about 2 1/2 cups
- Ingredients: 4 cups water, 2/3 cup tamari, 1 large sheet (about 5”x 8”) kombu, 8 ounces sliced shiitake mushrooms, 5 garlic cloves, crushed with the back of a knife, pinch white pepper
- Pour all ingredients into a large pot and simmer for about 30 minutes, or until the mixture has reduced by about 1/3. Remove from heat, cover and steep for 4 to 8 hours. Strain and store liquid in the refrigerator, in an airtight container, for up to 2 weeks.
- *Makes 8 ounces yellow curry paste
- **Vegan Fish Sauce (aka Fortified Mushroom Sauce)**Makes about 2 1/2 cups Ingredients: 4 cups water, 2/3 cup tamari, 1 large sheet (about 5”x 8”) kombu, 8 ounces sliced shiitake mushrooms, 5 garlic cloves, crushed with the back of a knife, pinch white pepper Pour all ingredients into a large pot and simmer for about 30 minutes, or until the mixture has reduced by about 1/3. Remove from heat, cover and steep for 4 to 8 hours. Strain and store liquid in the refrigerator, in an airtight container, for up to 2 weeks.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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