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This simple Thai-inspired Green Curry Noodle recipe features a creamy coconut sauce with tofu, Thai green curry paste, and vegetables. It’s vegan, gluten-free, and anti-inflammatory, making it a perfect dish for those on an anti-inflammatory diet.
Enjoy these flavorful Green Curry Noodle Bowls that are not only delicious but also comforting. They are high in protein, gluten-free, and dairy-free, making them a great option for those looking to incorporate more plant-based meals into their diet while still getting enough protein.
For this green curry recipe, use flat rice noodles like A Taste of Thai’s linguini, firm or extra firm tofu, red bell pepper, baby bok choy, and a variety of other vegetables. Thai Kitchen’s green curry paste, light coconut milk, lime juice, fish sauce, light brown sugar, and fresh basil leaves are key ingredients that add depth and flavor to the dish.
Follow the recipe instructions to make these Green Curry Noodles, starting with soaking the rice noodles and draining the tofu. Cook the tofu, then add the curry paste, coconut milk, and other ingredients to create a flavorful sauce. Add the noodles, bok choy, and basil leaves to complete the dish.
Feel free to customize this recipe by using different noodles, rice instead of noodles, chicken instead of tofu, or other vegetables of your choice. Adjust the spiciness level by adding more curry paste or sriracha. Serve these Green Curry Noodles with a side dish like Asian Cabbage Mango Slaw for a complete meal.
Store any leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat before serving.
Enjoy these healthy and delicious Green Curry Noodles that are perfect for anyone looking for a flavorful and satisfying meal.
