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Categories:
rice noodles vegetable oil firm tofu green curry coconut cream brown sugar fish sauce snow peas green onions fresh cilantro lime
Viewed: 47 - Published at: 3 years agoIngredients
- 6 oz rice noodles
- 3 tbsp vegetable oil
- 10 oz firm tofu, cut into 3/4-inch pieces
- 1/4 cup Thai green curry paste
- 1 cup coconut cream
- 2 tbsp brown sugar
- 2 tsp fish sauce
- 4 oz snow peas, trimmed
- 2 None green onions, sliced
- 1/4 cup chopped fresh cilantro
- 1 None lime, peel grated and lime juiced
Method
- Place noodles in large, heatproof bowl. Cover with boiling water; let stand for 10 mins to soften. Drain.
- Heat 2 tbsp oil in a wok on high heat. Cook tofu for 1 min each side, or until golden. Drain on paper towels.
- Heat remaining oil in wok on medium heat. Cook curry paste for 1 min, until fragrant. Add coconut cream, sugar and fish sauce. Bring to a boil. Reduce heat to low; simmer for 3-5 mins, until sauce thickens slightly.
- Add noodles, snow peas, green onions, cilantro and lime peel and juice. Toss to coat in sauce. Serve immediately topped with tofu.
