Coconut Curry Noodles

Creamy coconut curry noodles are mixed with a crispy tofu-cauliflower mix in
this slightly spicy and sweet, warming Thai-inspired noodle bowl.

Servings: 6 people

Author:

Prep Time
5 minutes

Cook Time
30 minutes

Total Time
35 minutes

Main Course Dinner

Asian Thai

Noodles coconut curry red curry

Instructions

1 In a large soup pot, heat 1 tablespoon of olive oil over medium heat. Once warm,
add the minced garlic and sauté for a minute, keeping an eye on the garlic to
make sure it doesn’t burn. Reduce the heat to medium low and add the ginger.
Then add 3 tablespoons of red curry paste and a ½ teaspoon of red pepper flakes.
Cook for about 3 minutes, stirring everything together.
2 Add the coconut milk, broth, peanut butter, and 1 tablespoon of tamari. Bring
the pot to a boil. Then add the noodles and cook for 6 minutes at medium heat,
stirring occasionally. Turn off the heat, stir in the lime juice and maple
syrup.
3 Heat a tablespoon of olive oil over medium heat in a large frying pan. Crumble
the tofu into the pan, using your spatula or wooden spoon to chop the tofu into
tiny pieces while simultaneously coating the tofu with oil. Then add an
additional tablespoon of oil along with the cauliflower. Mix the cauliflower and
tofu together, continuing to break down any large pieces of tofu. Add the salt
and pepper and sauté the mixture for 2 minutes. Add the remaining tablespoon of
red curry paste and a ½ tablespoon of tamari. Continue to chop and stir, being
careful to lower the heat if the mixture starts to burn or look dry. You can
always add a bit more oil too.
4 Use tongs to add noodles to each bowl, then add a scoop of the tofu-cauliflower
mix on top. Garnish with a squeeze of lime juice, sriracha, sesame seeds and
crushed peanuts.