Vegan Thai Green Noodle Curry ~ Collab with Flannery's Organic & Wholefood Market

Ingredients⁠
1 jar Turban Chopsticks Thai Green Curry Paste⁠
400g coconut milk⁠
1 tablespoon tamari⁠
1/2 cup water ⁠
270g GF udon noodles or noodles of your choice ⁠
1 tablespoon sesame oil⁠
400g firm tofu, washed, pat dry and cubed ⁠
1 bunch bok choy or greens of your choice, washed and separated ⁠

To garnish⁠
Handful coriander, washed and roughly chopped⁠
1 spring onion, sliced thinly on an angle ⁠
2 limes, halved or quartered ⁠

Method
Pour the Thai Green Curry Paste, coconut milk, tamari and water into a medium sized saucepan and place on the stovetop on a medium to high heat. ⁠
When at temperature, stir and reduce it down to a low simmer for approx 10 minutes. Remove from the heat. ⁠
Whilst the curry is simmering, place the noodles into a medium sized pot of boiling water and cook as per packet instructions.⁠
Preheat a medium frying pan to a medium to high temperature, add a tablespoon of sesame oil and flash fry the tofu so that the outside of the tofu cubes are crunchy and golden. ⁠
Assemble your curry bowl; ladle a couple of spoons of the curry into a bowl, add a handful of the noodles, layer the bok choy and tofu ingredients around the edges of the bowl. Garnish with coriander, spring onion and fresh limes, adding extra chilli if you like your curries hot.

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