GREEN THAI CURRY WITH RICE NOODLES AND TOFU

GREEN THAI CURRY WITH RICE NOODLES AND TOFU

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

  1. Boil a large pot of salt water.
  2. Make the Curry; in a separate pot add the paste and coconut milk and simmer.
  3. Heat the oil in a well seasoned pan and fry the tofu until nicely browned, season with S&P.
  4. Drop the Bok Choy into the boiling water and cook for 3 minutes, until soft but still crunchy. Take them out and set aside.
  5. In that same water cook the noodles until soft but still chewy. Drain. 
  6. Assemble the plates and sprinkle with scallions, cilantro and pepper flakes. 
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