Thai-Inspired Green Curry Noodle Bowl
Ingredients
- 1 small onion, diced
- celery
- 4 cloves garlic, minced
- 5 mushrooms, quartered
- 1 can full fat coconut milk
- 2 tbsp Thai green curry paste
- 1 tbsp low sodium soy sauce
- 1 tbsp sweetener
- 1 block baked tofu
- 2-3 cups chopped vegetables of choice (e.g., broccoli florets, red bell pepper)
- 1 package of favorite noodles
Preparation
In a large saucepan, add onion, celery, and mushrooms and sauté until onions are softened.
Add garlic and sauté until fragrant.
Add a splash of coconut milk to the pan, stir, and add the curry paste. Allow to cook for 2 minutes while sautéing.
Add the remaining coconut milk, soy sauce, and sweetener and stir well to combine.
Bring the mixture to a boil and then reduce heat to a low simmer.
Add the vegetables and stir well; allow to cook for 10-15 minutes or until veggies are fork tender.
Add the tofu and stir until well combined.
While the curry is cooking, bring a pot of water to a boil and cook the noodles according to package instructions.
Plate the noodles, pour the curry over them, and serve.
Tips
For the tofu, you can use a pre-baked version, follow a separate recipe, or substitute with a can of chickpeas.
The curry paste used is Thai Kitchen brand, found in the international section of stores.
Recipe serves 4.
