Thai Red Curry with Tofu & Noodles

Name: Thai Red Curry with Tofu & Noodles
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4 meals
Cuisine: International
Ingredients: broccoli; tofu; oil; salt; a pinch of black pepper; curry paste; coconut milk + a splash of water; soya sauce; lime zest + juice; noodles

The star of this recipe is red curry paste, used to make a Thai-style curry with tofu. Rich coconut milk balances the spiciness of the curry, while fresh lime adds the perfect finishing touch. Served with noodles.

25 min

Vegan

Curry:: 1 broccoli; 1 pkgtofu; 1-2 tbspoil; 0.5-1 tspsalt; a pinch of black pepper; 1 pkgcurry paste; 1 pkgcoconut milk + a splash of water; 2 tbspsoya sauce; 0.5-1 lime zest + juice
Noodles:: 1 pkgnoodles; 1 tbspoil

Tip

Peel and slice the broccoli stalk for the curry.

1
Rinse and cut the broccoli into small florets.
2
Cut the tofu blocks in half lengthwise. Pat dry with kitchen paper and cut into cubes.
3
Bring water to the boil for the noodles. Cook the noodles about 3-5 minutes. Drain well and toss with a little oil.
4
Heat oil in a frying pan. Add the tofu and fry, turning, for about 6–8 minutes. Season with salt and black pepper.
5
Add the broccoli to the pan and continue frying for a short while. Season with curry paste.
6
Pour in the coconut milk, rinse the tin with water, and add that as well. Season the curry with soy sauce. Bring to the boil and simmer for about 5 minutes, or until the broccoli is tender.
7
Grate some zest from the washed lime into the curry and squeeze in the juice.
8
Serve the red curry with tofu and noodles.

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Thai Red Curry with Tofu & Noodles

Ingredients

Recipe

Nutrition values (per 100g)

Recipe

Nutrition values (per 100g)

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