Thai Red Curry with Tofu, Noodles, Zoodles and Broccolini

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Thai Red Curry with Tofu, Noodles, Zoodles and Broccolini


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Ingredients

  • 1 small white onion (small dice)
  • 1 tbsp neutral oil
  • 3 minced garlic cloves
  • 1 tbsp finely grated ginger
  • 2 tbsp Thai red curry paste
  • 115oz can coconut milk
  • 1/2 cup water
  • bite-sized broccoli florets (or other quick-cooking vegetables)
  • extra-firm tofu (3/4 inch cubes)
  • 12 tbsp tamari/soy sauce
  • 1 tbsp fresh lime juice (or to taste)
  • 1 tsp sriracha (optional)
  • salt to taste.
  • a little brown sugar (optional)
  • Toppings: cashews, red chili flakes, sesame seeds, fresh basil
  • Zoodles (zucchini noodles), brown rice + millet ramen to serve

Instructions

  1. Sauté the small white onion in the oil until translucent, about 5 minutes.
  2. Add the minced garlic cloves and finely grated ginger.
  3. Sauté until fragrant, about 30 seconds. Add the Thai red curry paste and keep mixing on medium heat, about another minute.
  4. Add the coconut milk and water and stir. Add the broccoli florets (or other quick-cooking vegetables) and extra-firm tofu and simmer until broccoli is fork tender.
  5. Remove from heat and stir in tamari/soy sauce, fresh lime juice, sriracha (optional) and salt. (Add a little brown sugar if desired.)
  6. Add the toppings and serve with the  zoodles and brown rice + millet ramen.

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