In the Archives: Virtual Table Massaman Curry Noodles

Starting this May, we are publishing the recipes for archived dishes. First up is one of our favorites, Massaman Curry Noodles. Massaman curry, a fusion of Thai and Indian-style curries, utilizes dry whole spices you’d often find in Indian cooking such as cumin, coriander, cinnamon, and nutmeg, while also utilizing the Thai red-style curry paste.

We cooked Massaman Curry Noodles with many Virtual Table guests and found that many individuals were shocked at how this fusion of flavors was so uniquely delicious.

Recipe

Ingredients:

2 Cans Coconut Milk

½ cup Water

½ Onion, red or white

1 knob of Ginger

1 Lemongrass stalk

½ cup Curry Paste

2 Tbsp Fish Sauce

1 package Fishcake

10 oz Fresh Noodles

2 Eggs

6 Sprigs Cilantro

2 Tbsp Fried Onions

2 packets Chili Oil

1 Lime

Salt

Oil (e.g. EVOO, canola, vegetable, rice bran, grapeseed, etc)

Ice cubes (a whole tray)

Equipment:

• Medium size pot

• Small pot

• Strainer or Colander

• Medium mixing bowl

• Cutting board

• Knife

• Tongs

Instructions:

1. Fill a small pot ¾ up with hot water and bring to a boil. Once water is boiling, gently lower the eggs until fully submerged and cook on high heat for 6 minutes. After 6 minutes, transfer eggs to a bowl of iced water to cool.

2. Peel both onions and ginger. Cut onions into a large dice and ginger into large strips.

3. Slice the lemongrass into thin pieces and discard the root. Cut limes into four wedges.

4. Remove the cilantro leaves from the stems and cut fish cakes into six rectangular pieces.

5. Gently peel the eggs and cut in half lengthwise. Set aside.

6. Place a medium-size pot on high heat with enough oil to coat the bottom. When oil is hot, add in the onions, ginger, then lemongrass last. Stir until slightly brown. Once brown, add in the curry paste and stir until the aromatics are coated. Pour in the coconut milk, water, and fish sauce and bring to a boil. Once boiling, lower down to a simmer for about 7-10 minutes while occasionally stirring the bottom.

7. Fill the small pot up again with hot water and add the 2 Tbsp of salt. Bring to a boil. *Use enough water to submerge the noodles. 

8. Once water is up to a boil, separate and fluff the noodles and gently drop them in the boiling water. Boil for about 2-3 minutes until the noodles are fully cooked. When done, strain using a strainer or colander and rinse with cold water. The noodles should now be warm to touch. Pour 2 tablespoons of oil over the noodles and toss to coat. Divide the noodles between two bowls.

9. Using the same strainer, strain the curry into the empty small pot or a clean mixing bowl. Discard the aromatics. *Curry should be not too thick and not too thin. If too thick, add water to adjust.

10. Ladle the curry around the noodles, and garnish with fishcakes, fried onions, egg, chili oil, and cilantro.

11. Finish with a squeeze of lime and enjoy!