Curried Rice Noodles with Tofu and Egg
In a small bowl, thoroughly combine the coriander, cumin, curry powder, and curry paste.
Pour the coconut milk into a medium-sized saucepan. Stir in the curry paste mixture and place over medium heat. Bring to a simmer and cook for about 5 minutes or until a thin layer of yellow oil begins to form on the surface of the sauce.
Stir in 2 cups of the water, the shallots, sugar, and fish sauce. Return the sauce to a simmer and let cook 30 minutes, stirring occasionally and adding additional water if necessary.
Meanwhile, soak the noodles in hot water for 10 minutes or until soft.
To serve, mound the noodles into serving bowls. Top the noodles with the sliced egg, tofu, and bean sprouts. Ladle some of the curry sauce over top. Sprinkle with green onion slices and chopped cilantro.
Serves 2 as a main course or 4 as an appetizer.
The combination of ingredients in this dish create a curry that is a bit spicy but has definite sweet overtones.