This recipe for one-pot tofu curry noodles combines the robust flavors of red curry paste with the creamy texture of coconut milk to create a tasty and speedy meal. It's ideal for a hearty weekend supper or a fulfilling weeknight supper.
Ingredients: 200g tofu, cubed. 200g noodles. 1 onion, sliced. 2 cloves garlic, minced. 1 bell pepper, sliced. 2 cups coconut milk. 2 tablespoons red curry paste. 2 tablespoons soy sauce. 1 tablespoon vegetable oil. Salt and pepper to taste. Fresh cilantro for garnish.
Instructions: Heat vegetable oil in a large pot over medium heat. Add minced garlic and sliced onion, saut until fragrant and onions are translucent. Add cubed tofu and bell pepper slices, cook until tofu is lightly browned. Stir in red curry paste and soy sauce, mix well with the tofu and vegetables. Pour in coconut milk and bring to a simmer. Add noodles to the pot, stir to combine with the curry mixture. Cover and let simmer for about 10-12 minutes or until noodles are cooked and tender, stirring occasionally. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Prep Time: 10 minutes
Cook Time: 20 minutes
Schallemaaj
