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

Tam West

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

1. Drop the noodles into a large saucepan of boiling water and boil for about 4 minutes or until tender to the bite.
2. Drain, cool under cold water, drain and reserve in a bowl well covered with cold water so the noodles don't stick together.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Drain the noodles well, and add them to the curry with the tofu. Mix gently but well, simmer for a few minutes until hot.
9. Taste for salt and serve with lime halves for squeezing and peanuts and coriander leaves sprinkled on top.

More curries from Ray

• Dry potato and pea curry with warm flatbread, yoghurt and date chutney
• Gingery mixed vegetable and tomato curry with rice