Green Curry Noodles
This Green Curry Noodles recipe is vibrant, creamy, and packed with fresh veggies and aromatic Thai flavors. Perfect for a quick, satisfying meal!
Equipment
- Large Pot
- Non-stick skillet or wok
- Sharp Knife
- Cutting Board
- Ladle or tongs
Ingredients
- 6 ounces flat rice noodles
- 16 ounces firm tofu
- 1 red bell pepper
- 12 ounces baby bok choy
- 1 teaspoon neutral vegetable oil for sautéing
- kosher salt to taste
- fresh black pepper to taste
- 3 tablespoons Thai green curry paste
- 1 1/4 cups canned light coconut milk
- 1 lime juice juice of 1 lime
- 1 1/2 tablespoons fish sauce use vegan options if needed
- 1 tablespoon light brown sugar
- 1/2 cup fresh basil leaves
Instructions
Step 1: Prepare the Noodles
- Bring a large pot of water to a boil. Add the flat rice noodles and cook according to the package instructions until al dente. Drain and toss with a little oil to prevent sticking.
Step 2: Cook the Tofu
- Press the firm tofu to remove excess moisture. Cut into bite-sized cubes. Heat neutral vegetable oil in a non-stick skillet or wok over medium heat. Cook tofu until golden brown on all sides, about 7-10 minutes. Season with kosher salt and black pepper. Remove and set aside.
Step 3: Sauté the Vegetables
- Add chopped red bell pepper and baby bok choy to the skillet. Sauté for 3-4 minutes until tender yet crisp.
Step 4: Create the Sauce
- Stir in the Thai green curry paste with the vegetables. Pour in the light coconut milk and bring to a gentle simmer. Cook for 2-3 minutes to meld flavors.
Step 5: Combine Everything
- Return the cooked tofu to the skillet. Add lime juice, fish sauce, and light brown sugar. Stir and simmer for another minute.
Step 6: Toss with Noodles
- Add the cooked noodles to the skillet and toss until well coated with the sauce. Adjust seasoning with salt, pepper, or lime juice as desired.
Step 7: Serve and Enjoy!
- Remove from heat and stir in fresh basil leaves. Plate and serve with extra lime wedges. Enjoy!
Notes
- Press tofu thoroughly to ensure it browns nicely and isn’t soggy.
- Use gluten-free noodles and check curry paste and fish sauce labels for gluten-free options.
- Customize the dish by adding your favorite vegetables or proteins like chicken, shrimp, or tempeh.
- Leftovers keep well refrigerated for up to 3 days; reheat gently with a splash of coconut milk or water.
- Be cautious with curry paste amount to suit your spice preference.