Thai Green Curry with Rice Noodles

A comforting bowl of Thai style curry with rice noodles, enriched with coconut milk and lots of vegetables. I love this with tofu, but you could easily swap it for chicken or prawns.

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Ingredients

coconut milk 1
tamari 2 tbsp
rice noodles 200 g
firm tofu 200 g
broccoli 1 (chopped)
bell pepper 2 (chopped)
mushrooms 1 (sliced)
carrot 2 (chopped)
red Thai curry paste 1 tbsp

Method

Chop the broccoli into florets, you can chop the stalks and use them too. Chop the bell pepper, mushrooms and carrots.
In a pot, add the coconut milk, tamari, curry paste and 50ml water per serving. Bring to the boil then drop in the chopped vegetables and cook for a few minutes.
Meanwhile, cook your chosen protein - for the tofu you can cut it into slices and fry it in a pan on a medium-high heat for a few minutes. You could also use cooked chicken slices or prawns or even a fried egg would be delicious. Alternatively you can cook the tofu in the pot with the vegetables directly.
Stir the rice noodles into the pot and heat through. Add a dash more water if needed. Plate up the curry with your preferred protein and enjoy!

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Thai Green Curry with Rice Noodles

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