Thai Red Curry Noodles with Coconut Broth
Thai red curry noodles in coconut broth, cooked with tofu, aubergine, broccoli, red pepper, curry paste, soy and lime.
- 250 g rice noodles
- 400 ml coconut milk
- 200 g aubergine
- 200 g broccoli florets
- 1 whole red pepper
- 3 whole spring onions
- 2 tbsp thai red curry paste
- 200 g firm tofu
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 whole lime
- 20 g fresh coriander
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Soak rice noodles in hot water according to package instructions until tender, then drain.
- Step 2
Cut tofu into 2cm cubes and aubergine into bite-sized pieces. Slice red pepper and chop spring onions.
- Step 3
Heat 1 tbsp oil in a large pan, fry tofu cubes until golden on all sides, about 5 minutes. Remove and set aside.
- Step 4
In the same pan, fry curry paste for 1 minute until fragrant.
- Step 5
Add thick part of coconut milk (about 100ml) and cook for 2 minutes until oil separates.
- Step 6
Add aubergine pieces and cook for 4-5 minutes until starting to soften.
- Step 7
Pour in remaining coconut milk, add broccoli and red pepper. Simmer for 5-6 minutes.
- Step 8
Stir in soy sauce, brown sugar, and lime juice. Add cooked tofu back to the pan.
- Step 9
Add drained noodles and toss gently to combine. Cook for 2 minutes until heated through.
- Step 10
Garnish with spring onions and fresh coriander. Serve with lime wedges.
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