Ingredients

• 25g/1oz fresh ginger
• peeled
• 2 lemongrass stalks
• 2 red chillies
• 3 shallots
• chopped
• 1 garlic clove
• 1 tsp turmeric powder
• pinch of salt
• 2-3 tbsp vegetable oil
• 400ml/14fl oz can coconut milk
• 250ml/9fl oz vegetable stock
• vegetable oil
• for deep-frying
• plus 1 tbsp for frying
• 150g/5oz fresh tofu
• cut to 2.5cm/1in squares
• dried on kitchen paper
• 20 oyster mushrooms
• finely sliced
• 8 sugar snap peas or mange tout
• blanched
• cut in half lengthways
• 400g/14oz ready-made udon noodles
• cooked according to packet instructions
• fresh coriander leaves
• lime wedges
• crushed peanuts

Directions

• For the spice paste
• place all of the spice paste ingredients
• except the vegetable oil
• into a food processor and blend to a pulp.
• With the motor still running
• gradually add the oil and continue to blend until you get a loose paste (you may not need to use all the oil).
• For the sauce
• place a frying pan over a medium heat. Add the spice paste and fry gently for 2-3 minutes.
• Add the coconut milk and vegetable stock and bring to the boil. Reduce the heat and simmer for a further five minutes.
• For the noodles
• half-fill a deep
• heavy-based pan with vegetable oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Add the tofu cubes and deep-fry for 2-3 minutes
• until crisp and golden-brown. Remove with a slotted spoon and drain onto kitchen paper.
• Heat the remaining one tablespoon of oil in a clean frying pan over a medium heat. Add the oyster mushrooms and fry for three minutes
• or until softened. Add the mushrooms to the sauce.
• Add the sugar snap peas (or mange tout)
• deep-fried tofu and udon noodles to the sauce and stir well to combine.
• To serve
• spoon to the curry into serving bowls and garnish each with fresh coriander leaves
• lime wedges and crushed peanuts
• to taste.