1 lb dried rice vermicelli
4 oz tofu
1 Tbspn Red Curry Paste
2 oz fresh galangal or gingerroot, peeled and chopped
1 cup coconut milk
1 1/2 tspn salt
1 1/4 cup hot water
2 tspn palm sugar or light brown sugar
To garnish:
cilantro
red chili, finely sliced
Snow Peas
- Soak the vermicelli in a bowl of hot water for 15-20 minutes
-fry up the tofu. Add curry paste, galangal or ginger, coconut milk, and salt in a food processor and smooth. Add the hot water and mix again.
-Pour mixture from blender into a saucepan and bring to a boil, stirring constantly. Reduce the heat to a simmer and add the sugar. Cook another 3-4 minutes.
-drain the vermicelli and transfer to a bowl, pour over the sauce, garnish with chopped cilantro, tofu Snow Peas and red chili. Serve
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