This one is MUST - trust me! Tomato Curry Noodles

By Pailin's Kitchen · 90 min

Ingredients

Instructions

1. Cut the ribs apart between the bones if they come in a long strip, and slice any meat-only parts into 1/2-inch pieces. Put the ribs in a large pot and cover with the stock or water.
2. Add the fish sauce and sugar and bring to a simmer. Once simmering, keep it gently simmering for 1.5 hours.
3. While the ribs cook, make the curry paste. Grind the dried mild chilies to a powder. Blend or pound the lemongrass, galangal and cilantro stems first, then add the garlic, shallots, ground chilies, shrimp paste and tao jiew (or miso) and blend or pound until fine.
4. In a wok or large skillet over medium-high heat, heat the oil, add the curry paste and stir constantly for about 3 minutes until fragrant. Add the ground pork and break up the lumps until no longer clumpy. Take off the heat.
5. Add the pork mixture to the ribs and keep simmering until the ribs have simmered a total of 1.5 hours, with at least 45 minutes together with the curry paste.
6. Add the blood tofu and tomatoes and simmer gently for 3 to 4 minutes, until the tomatoes are soft but still hold their shape.
7. Taste and season with more fish sauce or tao jiew. Add water if it has become too dry; it should be salty, savoury and slightly sweet, and strongly seasoned.
8. Cook the noodles in boiling water for 7 to 10 minutes if dry (2 to 4 minutes if pre-soaked), until tender with a slight chew. Immediately cool them in a bowl of cold water, drain, and divide into bowls while still wet.
9. Ladle the broth over the noodles and add your toppings.

Summarized from Pailin's Kitchen's video. Watch it for the details.

More recipes with

GarlicTomatoScallionLimeShallotTofuCherry tomatoGround pork