Green Curry Noddles
Curry over for dinner on this punday monday 🏃🏻♀️🍲🥢👩🏻🍳
A friend recommended these curry pastes from my local Asian grocery store. They taste very similar to restaurant curries if only one can of coconut milk is added. If your local grocery store does not offer them, check them out on Amazon.
I am also obsessed with Trader Joe’s Sriracha Baked Tofu. This stuff is seriously so good. It’s dense like paneer and not too squishy or spongy.
Green Curry Noodles
Servings 4
Ingredients
- 1 Kaesri Green Curry Paste
- 2 oz Rice Noodles
- 4-5 garlic cloves minced
- 1 tbsp sesame oil
- 400 ml coconut milk (1 can)
- 1 bell pepper sliced
- 1 can baby corn sliced
- 8 oz sugar snap peas sliced
- 1/2 cup carrot spirals Trader Joe's has frozen ones
- 8 oz mushrooms sliced
- Trader Joe's Sriracha Baked Tofu cubed
Instructions
- Cook the noodles per packaging instructions and set aside.
- Saute the garlic in oil on medium low heat.
- Toss in the tofu and cook for about 5 minutes.
- Add the carrot spirals, sugar snap peas, baby corn, mushrooms, and bell pepper. Cook until almost soft.
- Mix in the curry paste to coat the vegetables. Let it cook for about 5 minutes.
- Add the coconut milk and noodles. Simmer for about 5 minutes until combined.
- Enjoy!