1 onion – diced
1 red capsicum – roughly chopped
1 carrot – cut into match sticks
3 garlic cloves – crushed and chopped
3-4 tbs of red curry paste (check that it’s vegan, some contain fish things)
1 tbs of thinly sliced ginger
150g silken tofu – cut into cubes
3 vegetable stock cubes dissolved in 6 cups of water (or if you’re using ready made stock – 3 cups of stock, 3 cups of water)
1 can of coconut milk
1 tbs soy sauce
1 tbs of maple syrup (sub brown sugar)
250g of rice vermicelli noodle
3 tbs lime juice
1 bunch of coriander
1 spring onion – green part only, chopped
1 fresh lime
Salt, pepper, olive oil – on hand
In a pot with a drizzle of oil, begin to cook your carrot. After 2 or 3 minutes, add onion. After 1 or 2 minute add your capsicum. Cook for another 4 to 6 minutes (until the carrot bits are JUST tender) before adding the curry paste, garlic and ginger. Fry for a minute
Add the stock (dissolved in water) and coconut milk. Stir well. Bring to a boil and then turn the heat down to simmer for another 10 minutes.
In a seperate bowl full of boiling water, cook your vermicelli for 5 minutes (or until they’ve reach your desired tenderness).
Back in your curry pot – stir in soy sauce, maple syrup and gently add the tofu. Cook for another 2 minutes. Remove from the heat, stir in lime juice.
Serve straight away. Pour your curry mixture over the drained noodles and garnish with green onion, cilantro, and a lime wedge. Add lime juice to taste.
NB: you could totally cook your noodles in your mixtures so they become totally infused with the flavours, but I like to keep them seperate so that I can make less noodles (about 50-80g per person) and store the curry mixture to use over a couple of days (since I’m usually only cooking for 2 people).