GREEN THAI CURRY WITH RICE NOODLES AND TOFU
Share
PREP TIME: 15 MIN
COOK TIME: 15 MIN
TOTAL TIME: 30 MIN
INGREDIENTS
- 1 pouch Mike's Organic Green Thai Curry Paste
- 1 can of coconut milk or Mike's Organic Coconut Cream
- 4 bok choy cabbages, sliced in half and washed
- 14 oz block of extra firm tofu, drained and wrapped in a couple of paper towels for 10 minutes to dry, then slice about 1/2 inch thick
- 1 Tbsp coconut oil
- Salt and Pepper
- 8 oz Rice noodles
- a couple of scallions, sliced thinly
- chopped cilantro and pepper flakes
INSTRUCTIONS
- Boil a large pot of salt water.
- Make the Curry; in a separate pot add the paste and coconut milk and simmer.
- Heat the oil in a well seasoned pan and fry the tofu until nicely browned, season with S&P.
- Drop the Bok Choy into the boiling water and cook for 3 minutes, until soft but still crunchy. Take them out and set aside.
- In that same water cook the noodles until soft but still chewy. Drain.Â
- Assemble the plates and sprinkle with scallions, cilantro and pepper flakes.Â