I used Cipriani's extra-thin spinach tagliolini here, but many thin pastas could be substituted. Just try to imagine if it would go with a nice, hearty, spicy curry -some pasta will work better than others.
4 ounces thin, dried spinach pasta (thin)
1 cup coconut milk (light is fine)
scant 1 tablespoon green or yellow curry paste
1 1/2 cups lightly flavored vegetable broth
~1/4 teaspoon salt (more or less depending on the saltiness of your broth)
6 ounces tofu, cut into small cubes or pieces
1/4 cup chives, minced
1/3 cup cilantro, chopped
1/4 cup basil, chopped just before using
pinch of crushed red chile peppers
Bring a large pot of water to a rolling boil. This is eventually going to be the pot you cook the pasta in.
In a separate large, thick-bottomed pot, bring 1/4 cup of the coconut milk to a simmer, mash and stir the curry paste into the coconut milk so there are no lumps. Now add the rest of the coconut milk and the vegetable broth and bring to a boil, reduce heat to a simmer and stir in the tofu. Taste and decide if you need to add more curry paste or salt - if you do want to add more curry paste at this point, make a slurry by combining the additional curry paste and a bit of the broth, working any lumps out - add this to the pot.
Back at the pasta pot, salt the water generously and cook the pasta per package instructions. Drain.
Just before serving stir the chives, cilantro, and basil into the curry pot. To serve, place a nice helping of noodles in the center of each bowl and finish with a ladle of the curry and tofu along with a tiny pinch of crushed red chile peppers.
Serves 2 to 4.
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