Vegetarian Red Curry Noodles

Red curry paste is a key ingredient in Thai cuisine and is made from a blend of red chili peppers, garlic, ginger, lemongrass, and other aromatic spices.

This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Vegetarian Red Curry Noodles

Cooking Method: Boiling, Stir-frying Cuisine: Thai Courses: Lunch, Main Course, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 1280

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Rice Noodles
• 2 teaspoon Red Curry Paste
• 1 cup Coconut Milk
• 2 cup Mixed Vegetables (e.g., bell peppers, broccoli, carrots)
• 6 ounce Tofu
• 2 tablespoon Soy Sauce
• 1 tablespoon Lime Juice
• 0.5 cup Fresh Basil Leaves
• 0.5 teaspoon Salt
• 2 tablespoon Vegetable Oil
• 1 cup Water

Instructions

1. Cook the rice noodles according to the package instructions. Drain and set aside.
2. In a large pan, heat vegetable oil over medium heat. Add red curry paste and stir-fry for 1-2 minutes until fragrant.
3. Add tofu and mixed vegetables to the pan. Stir-fry for 3-4 minutes until vegetables are tender.
4. Pour in coconut milk and water. Stir well and bring to a simmer.
5. Add soy sauce, lime juice, and salt. Stir to combine.
6. Add cooked rice noodles to the pan. Toss everything together until well coated.
7. Cook for an additional 2-3 minutes until heated through.
8. Remove from heat and let it rest for 5 minutes.
9. Serve hot, garnished with fresh basil leaves.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 45g15%

Sugars 4g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.