Running out of 30 minute meals for the weeknights? Low on ingredients? Yea, me too. Thats how this coconut curry noodle bowl was born. Canned red curry paste had been sitting in my pantry for ages, meant to be a soup. With my recent move to Texas, soup was just not in the cards anymore. Ha. This meal was very simple to make (but also very spicy, initially.) I toned down the spice level after a bit of testing. If you don’t like spice too much omit the Fresno Chile.
PrintIngredients
- 2 tbsp soy sauce
- 1 tsp powdered ginger
- 2 tsp granulated garlic
- 2 tablespoons olive oil
- 1/2 chopped onion
- 3 teaspoons ginger grated
- 4 garlic cloves, minced
- 1 fresno Chile, seeded
- 3 tbsp Thai red curry Paste
- 16 oz coconut milk
- 1 cup veggie broth
- 1 block tofu
- udon noodles (enough sauce for four portions)
- Lime wedges (for serving)
- 1 tablespoon green onions
- salt & pepper to taste
Directions
- Preheat oven to 400.
- Toss cubed tofu with soy sauce, ginger, and garlic
- Boil the water for the udon noodles.
- place the tofu on a parchment lined baking sheet and bake for 30 minutes.
- Add the onion and Chile to the oiled pan. Cook until soft and translucent.
- Next, add ginger and garlic and sauté for a couple seconds
- Add the curry paste and sauté until well incorporated with the veggies.
- Slowly add the coconut milk while stirring.
- Add the broth and let the sauce simmer.
- toss the noodles and tofu in with the sauce.
- top with green onions and lime.