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.
- 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
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.
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!