Red curry with coconut milk, tofu and noodles
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Red curry with coconut milk, tofu and noodles - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 250 g tofu, cut into large cubes
- 450 g noodles, cooked al dente
- 1 tbsp. l. canola oil
- 0.5 cups chopped shiitake mushrooms
- 2-cm piece of fresh ginger, grated
- 1 small shallot, chopped
- 1 tbsp. red curry paste
- 425 gr. coconut milk
- 1 cup Chinese cabbage, cut into strips
- 2 medium carrots, cut into strips
- 0.5 tbsp honey
- 3 green onions, chopped
- Juice of half a fresh lime
- Chopped fresh cilantro, for garnish
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Recipes with similar ingredients: tofu, noodles, Chinese cabbage (Napa), shiitake mushrooms, ginger root, carrot, coconut milk, curry paste, lime juice, shallots, cilantro, honey
Cooking the dish according to the recipe:
- Heat oil in a small saucepan over medium heat. Saute the mushrooms, ginger, and shallots until softened, about 3 minutes. Add the red curry paste and cook for 1 minute.
Stir in the coconut milk, then add the cabbage, carrots, and tofu and simmer for another 5 minutes. Remove from heat and stir in the honey, green onions, lime juice, and cilantro. Season with salt and pepper. Cool slightly, then spoon onto the noodles.
Categories:
recipe / Vegetarian dishes / Soups / Thick soups and stews / / / Indian cuisine / Bobby Flay
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