Thai Curried Noodles with Broccoli and Tofu:
This creamy, golden noodle dish is modeled after the Thai dish khao soi, which combines sweet, spicy, and sour flavors in one bowl.
You know dinner was good when you want to eat it for breakfast. Speaking of, it’s 9 am and I’m writing with a happy belly.
This Thai curry made a fantastic meal last night and perhaps an even better breakfast this morning. It’s warm, comforting, and perfect for cool days. It’s a little rich, too, but so full of vegetables that it doesn’t feel too indulgent.
It might be the best curry I’ve ever had, restaurant versions included! Yeah, I said it.
Bonus? You should be able to find everything you need for this simple curry at a well-stocked grocery store.
- 2 Teaspoon Ekin Olive Oil
- 2 Large Shallots
- 1/4 Cup Cilantro Stems Finely Chopped
- 1/4 Cup Cilantro Leaves For Garnish
- 2 Tablespoon Yellor or Red Thai Curry Paste
- 1 Teaspoon Curry Powder
- 1 Teaspoon Ground Turmeric
- 1 15 Ounce Light Coconut Milk
- 3/4 Cup Low-Sodium Vegetable Broth
- 2 Teaspoon Light Brown Sugar
- 1 12 Ounce Packed Firm Tofu Drained And Cut Into 1/2-Inch Cubes
- 5 Oubce Dry Fettuccine
- 5 Cups broccoli florets
- 6 Lime Wedges For Garnish
- Heat oil in medium pot over medium-high heat. Sauté shallots in oil 2 minutes. Add cilantro stems, curry paste, curry powder, and turmeric; cook 1 minute. Stir in coconut milk, broth, and brown sugar, and bring to a simmer. Reduce heat to medium, and cook 5 minutes, then stir in tofu. Simmer 10 minutes.
- Cook fettuccine in large pot of boiling salted water according to package directions. Add broccoli to pot for last 2 minutes of cooking time. Drain, and add to tofu-curry mixture. Mix well, and serve with lime wedges and chopped cilantro.