Curry Noodles (Laksa-ish)
Ingredients:
2 TBSP Oil
about 1/2 lb Beef (cut into cubes) or Chicken thighs cut into cubes
1.5 TBSP Red Curry Paste
1.5 TBSP Yellow Curry Paste
3 leaves Bay Leaves
4 whole Cardamon Pod
2 whole Cloves
2 whole Star Anise
1.5 cans Coconut Milk
3 cups Water
2 TBSP Palm Sugar
3 TBSP Fish Sauce
1/2 TBSP Bullion
2 whole Eggs
1/4 cup Cilantro
1/4 cup Green Onions
1/4 cup Fried Shallots
1/4 cup Roasted Peanuts
3 oz. Pre - Fried or baked Tofu
1/4 cup Sweet Daikon
1/2 cup Bean Sprouts
1 TBSP Sugar
1 Whole, sliced Lime
8 oz. soften or fresh Rice Noodles
Instructions:
In a hot, non-stick pan on high add 3 TBSP of oil and THE meat of choice. Fry for about 2 minutes on each side to get golden brown crust.
In a large soup pot on medium heat add 1 TBSP of oil and both curry pastes. Fry until fragrant, about 1 minute. Add meat and stir well. Add bay leaf, cloves, pod, STAR ANISE, and stir for another 1 minute. Add coconut milk, water, palm sugar, fish sauce, and bullion. Stirring occasionally. Start a small pot of water and boil eggs until well done, peel and set aside in cold water.
While the curry is cooking, start prepping your toppings. Cut cilantro and green onions roughly. Ground roasted peanuts. Cut fried tofu into 1/4" pieces. And place all other topping ingredients aside to be ready for serving.
Taste the curry soup and add more palm sugar or fish sauce to taste. Once boiling again turn down to a simmer. Start a medium size pot of water and bring to boil.
Once water is boiling, cook rice noodles for about 1-2 minutes, or desired doneness. Place noodleS in a bowl, AND top with soup, Egg, and tofu. Add all desired toppings to taste and enjoy!
