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Curry Noodles
Thai Curry Tofu Noodle Recipe. A family friendly, vegetarian meal that is low cost and quick to prepare.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Ingredients
- 250 grams vermicelli egg noodles
- 2 tablespoons cooking oil of choice
- 100 grams organic tofu chopped into small cubes
- 1 tablespoon red (or green) curry paste (store purchased or find the link for my green curry paste below)
- 400 ml organic coconut milk
- 1 carrot - sliced or shredded very finely
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 teaspoon curry powder (Mild Indian)
- 2 teaspoons palm sugar - grated or finely chopped
To Serve
- 1 tablespoon pickled turnip
- fresh coriander leaves
- fresh basil leaves
- fresh spring onion - finely sliced
- 1 lime
Instructions
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Set a saucepan of water to boil
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Once the water starts to boil, add the vermicelli noodles and cook until al dente (time differs depending on brand used)
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once the noodles are ready, drain and divide between serving bowls
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Heat the oil in a pan to medium heat and add the tofu to start to brown, once it starts to color add the curry paste and stir
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Add half of the coconut milk and the carrot and cook for 3 minutes, stir a little
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Add the remaining coconut milk, sauces, curry powder, and palm sugar
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Stir to combine and warm through
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Pour the tofu curry over the noodles and top with the pickled turnip, fresh coriander, basil leaves and spring onion and add a squeeze of lime
Recipe Notes
Pickled turnips are available from Asian grocery stores
If using a store purchased curry paste read the ingredient label and select one that is made of only herbs and no flavors or additives.
I used purple basil leaves as they are currently the most prolific in my garden, they do also look quite stunning don't you think?