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Thai Curry Noodles

This is a one-pot variation on the Thai curry above. The rice noodles soak up the extra liquid, leaving behind a creamy coconut curry sauce.
Print Recipe
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Campervan Meal
Servings 2

Ingredients
  

  • 1 pod curry paste
  • 1 can coconut milk
  • ½ onion
  • 4 cloves garlic
  • 1 carrot
  • ¼ cabbage
  • 1 packet shelf-stable tofu
  • ½ packet rice noodles

Instructions
 

  • Put the curry paste, coconut milk, roughly chopped onion, finely chopped garlic, sliced carrots, and chopped cabbage into a pot.
  • Add another 1 cup of water, using the empty coconut milk can.
  • Cook on medium heat for 15-20 min, until the veggies are done.
  • Add cubed tofu to the curry.
  • Add half a packet of rice noodles. Cook for a couple of minutes until done. They will absorb a lot of liquid, so add extra water if you need to.
  • Enjoy!

Notes

I prefer the wide rice noodles over the thin vermicelli type. Find them in the Asian section of the grocery store.
Use any veggies you have on hand!