Big Curry Noodle Pot
Adapted from Super Natural Cooking
Serves 3-4

2 tbsp. coconut oil or vegetable oil, divided
2 medium shallots, sliced into thin rings
Kosher salt
8 ounces dried Asian style wide noodles, such as udon
1 onion, chopped
2 garlic cloves, minced
2 tsp. Thai red curry paste
12 ounces extra-firm tofu, cut into thumb-sized slices
1 14-ounce can coconut milk
1½ cups water
2 tsp. ground tumeric
2 tbsp. shoyu sauce, or other soy sauce
1 tbsp. light brown sugar
Juice of 1 lime
¼ cup peanuts, chopped
½ cup cilantro leaves, chopped, divided

Place a large saucepan over medium-high heat.  Add 1 tablespoon of the coconut or vegetable oil, then add the shallots.  Allow to cook undisturbed until golden brown on the underside, about 3 minutes.  Flip over and cook for another 1-2 minutes, until very brown.  Tip out onto a paper towel lined plate and season with salt.  Set aside.

Return saucepan to the burner and reduce heat to medium.  Add the other tablespoon of oil and then add the onions.  Cook for five minutes, then add the garlic and red curry paste.  Mash the paste around in the pan to distribute it evenly.  Cook until nice and fragrant, just a minute or two.  Add the tofu and gently stir until coated with the curry paste.  Stir in the coconut milk, water, tumeric, soy sauce, and sugar, bring to a simmer, and simmer gently until the sauce gets nice and thick, about 20 minutes.  Stir in half the cilantro leaves and the lime juice.

Meanwhile, cook the noodles in plenty of salted water according to the package directions.  When they are just shy of done, use tongs to transfer them directly to the saucepan with the curry sauce.  Stir in the lime juice.  To serve, heap big piles of noodles into individual bowls and top with a generous ladle of the sauce.  Top with peanuts, shallots and the remaining cilantro.