Ingredients
Equipment
Method
- Assemble all ingredients
Prepare curry paste
- Pound pre-soak dried goat chili together with pink salt first, when the chilies are broken apart into smaller pieces add turmeric, galangal, and lemongrass and keep pounding.
- Add garlic and onion and keep pounding until the paste gets fine.
- Add soy bean paste or miso paste and pound until smooth.
To cook the curry
- In the frying pan, saute the mushrooms with a splash of oil until golden brown and season with some salt. (Be careful not to overcook) set them aside.
- Heat up the saucepan with some oil on medium heat.
- Fry the curry paste gently until fragrant.
- Add coconut milk and bring it to boil.
- Season with vegan fish sauce or soy sauce, pink salt, and coconut sugar.
- Add betel leaves and simmer for 5-8 minutes.
- Adjust the flavor to your preference then add the pre-cooked lion’s mane mushrooms and keep cooking for another 3 mins.
- Gently add silken tofu and cook for another 2 mins. When the betel leaves are cooked turn off the heat and prepare vermicelli to serve with curry.
Cook the noodles
- In the pot add water and bring it to boil.
- Add vermicelli and cook for 2 mins
- Rinse and strain the water out from vermicelli.
To serve
- Place noodles onto a wide plate and pour the curry into a bowl and serve it together.
- Enjoy!
