The Matsaman Curry Paste is great to eat with beef and potatoes but I wanted something vegetarian.
It is easy to prepare and with the amount of fresh chili you can play with the heat.
The fresh side of the dish are cucumber, bean sprouts and lime and coriander.
recipe for 2:
1 package Matsaman Curry Paste 50 g
150 g dried Udon noodles
2-3 tbsp peanutbutter
400 ml coconut milk
2 cloves of garlic
1 red chili
1 bunch fresh coriander
1 lime zest and juice
60 g mungbean sprouts
40 g roasted peanuts
salt and pepper
2 tbsp rapeseed oil
Cook the dried Udon noodles in boiling salted water for 2 minutes, drain and wash in cold water so that the starch gets out.
The beansprouts need a jug of boiling water and cover them for 30 seconds.
Chop garlic, peanuts, chili, coriander (keep some leaves for garnish).
Zest and juice the lime.
In oil start with garlic and chili for 2 minutes, add the Matsaman paste and cook a bit. Add the coconut milk and get the paste smooth.
Add peanutbutter - as much as you like - and the chopped coriander.
Get Udon in and warm them up again, with cucumber, beansprouts, peanuts, limezest and juice it is finished. Place the last coriander leaves on top.