Zucchini, green bean and coconut curry with fried tofu and rice noodles

Name: Zucchini, green bean and coconut curry with fried tofu and rice noodles
Yield: 4
Ingredients: 150 g Rice noodles, thick ones (Main); 500 g Firm tofu, drained, well dried on paper towels, cut into 3cm cubes (Main); 1 sprinkle Cornflour, for dusting tofu; 1 splash Vegetable oil, for frying; 1 Red onion, chopped; 1 piece Ginger, approx. 4cm, peeled and sliced; 1 Tbsp Cumin seeds, toasted in a dry pan over moderate heat until fragrant and slightly darkened in colour; 4 Tbsp Coriander, roots and stalks, finely chopped; 1 Green chilli, sliced, or more to taste if desired; 3 sticks Lemongrass, white part only, sliced; 1 tsp Salt; ½ tsp Ground turmeric; 5 cloves Garlic, sliced; 400 ml Coconut milk; 600 g Zucchini, thinly sliced (Main); 1 large handful Coriander leaves; 150 g Beans, stalk ends cut off, blanched in a saucepan of boiling water for 2 minutes; ¾ cup Roasted peanuts, crushed or chopped coarsely, unsalted; 2 Limes, halved, for serving

for 4 people

Tam West

Ray McVinnie

Chef and food writer

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Carnivores can add 3cm-diced boned chicken thighs to the curry paste and zucchini in the first stage of this Kiwi version of a Thai-style curry.

Ingredients

150 g	Rice noodles, thick ones (Main)
500 g	Firm tofu, drained, well dried on paper towels, cut into 3cm cubes (Main)
1 sprinkle	Cornflour, for dusting tofu
1 splash	Vegetable oil, for frying
1	Red onion, chopped
1 piece	Ginger, approx. 4cm, peeled and sliced
1 Tbsp	Cumin seeds, toasted in a dry pan over moderate heat until fragrant and slightly darkened in colour
4 Tbsp	Coriander, roots and stalks, finely chopped
1	Green chilli, sliced, or more to taste if desired
3 sticks	Lemongrass, white part only, sliced
1 tsp	Salt
½ tsp	Ground turmeric
5 cloves	Garlic, sliced
400 ml	Coconut milk
600 g	Zucchini, thinly sliced (Main)
1 large handful	Coriander leaves
150 g	Beans, stalk ends cut off, blanched in a saucepan of boiling water for 2 minutes
¾ cup	Roasted peanuts, crushed or chopped coarsely, unsalted
2	Limes, halved, for serving

Directions

Drop the noodles into a large saucepan of boiling water and boil for about 4 minutes or until tender to the bite.
Drain, cool under cold water, drain and reserve in a bowl well covered with cold water so the noodles don't stick together.
Put the tofu cubes into a bowl and add a little cornflour. Shake the bowl gently so that the tofu is lightly dusted with cornflour.
Heat ½ cm of vegetable oil in a deep saucepan over moderate heat and fry the tofu cubes all over until golden. Do this is 2 batches. Drain on paper towels and reserve.
Put the onion, ginger, cumin seeds, coriander root and stalks, the chilli, lemongrass, salt, turmeric, garlic and 4 tablespoons of the coconut milk into a small food processor and process until smooth. This is the curry paste.
Heat a large deep frying pan over moderate heat and add the curry paste and the zucchini. Cover and fry gently without browning for 10 minutes, stirring occasionally.
Put the remaining coconut milk and a handful of coriander leaves (reserve a few for serving), into a clean food processor and process until the mixture is pale green. Add the beans and the green coconut milk to the curry, mix well and simmer 2 minutes.
Drain the noodles well, and add them to the curry with the tofu. Mix gently but well, simmer for a few minutes until hot.
Taste for salt and serve with lime halves for squeezing and peanuts and coriander leaves sprinkled on top.