From Honeygrow restaurant2 serving(s)
16 ounces coconut milk
1 ounce Thai red curry paste
2 1/4 tablespoons fish sauce
3 1/2 tablespoons sugar
1/2 ounce canola oil
12 ounces rice noodles, soaked in water for 30 minutes.
1 small red pepper (about 4 ounces), chopped
1 small green pepper (about 4 ounces), chopped
1/2 red onion (about 5 ounces), sliced
1 carrot (about 5 ounces), julienned
8-10 ounces firm tofu, drained and cubed
4-5 leaves Thai basil, chopped
1. To make sauce, put coconut milk in pot and warm over medium heat. Stir in curry paste, fish sauce, and sugar. Simmer at medium-low for about 30 minutes.
2. In a wok or large sauté pan, heat oil over medium-high heat. Add all vegetables and stir continuously for 30-45 seconds.
3. Add tofu and rice noodles, and cook, stirring constantly for another 10-15 seconds.
4. Turn heat to low, and add sauce. Stir well and continue to cook until well incorporated, about 15 seconds. Garnish with basil and serve.
Per serving: 874 calories, 18 grams protein, 92 grams carbohydrates, 37 grams sugar, 72 grams fat, no cholesterol, 1,669 milligrams sodium, 11 grams dietary fiber.
Tagged as: | Main dish; Side dish