Quick & Easy Thai "Bolognese"

First of all, I want to state that I do not want to kick any Italian in the private parts by calling this a variation on a pasta bolognese. It’s not, but we can't deny there is some resemblance in the looks of the dish. First and foremost, this is a very quick and simple dish but will always deliver on flavor. Especially when you use your own homemade red curry paste! Adding a tomato base and veggies also makes it a healthy weekday option. 

A friend of my mother would sometimes babysit me and my siblings when we were younger, and she used to make this dinner for us. She was originally from Malaysia but had restaurant experiences throughout the whole of Southeast Asia as a chef. I am still not sure if this is an existing dish or if this was her creation based on time shortage and different cuisines, but I know you will like it! I love to make this with minced lamb or beef, but you can use chopped mushrooms or a firm crumbled tofu instead as well. For the sake of the planet, we chose for a vegetarian version in this recipe, but feel free to switch to your protein of choice. Don't be greedy with the cilantro and peanuts as a garnish, this is what makes the dish stand out. Let's get started!

Step 1
Start with a big pot of water on high heat for the noodles, and bring to a boil.

Step 2
Meanwhile, heat some oil in a large skillet over medium-high heat. Add the chopped mushrooms (or ground meat) and cook for about 5-7 minutes until browned and cooked through.

Step 3
Add the red curry paste to the skillet and stir to coat the mushrooms/meat. Cook for an additional 2-3 minutes until fragrant.

Step 4
Add the thinly sliced leek and grated carrot to the skillet and cook for 3-4 minutes until softened.

Step 5
Pour in the can of crushed tomatoes and add the palm sugar and fish sauce. Stir well to combine all the ingredients.

Step 6
Reduce the heat to low and let the sauce simmer for about 10-15 minutes, stirring occasionally, until it has thickened slightly. In the meantime, cook your noodles according to the package instructions.

Step 7
Serve the Thai-style bolognese sauce over the cooked egg noodles. Garnish with a lot of chopped cilantro, a squeeze of lime and roughly chopped peanuts. Enjoy!