Thai Curry Noodles with Broccoli and Tofu
6 servings
30 minutes
Thai curry noodles with broccoli and tofu is a fragrant and vibrant dish that combines the spicy notes of red curry paste, the richness of coconut milk, and the freshness of broccoli. Originating from Thailand, it reflects the traditions of local cuisine where sweet, sour, salty, and spicy flavors harmoniously blend. The tender tofu absorbs the rich sauce while the fettuccine pasta perfectly holds the spices, creating an ideal combination of textures. Serving with lime and fresh cilantro highlights the dish's lightness, making it a great choice for a cozy dinner or exotic lunch. It's perfect for those who appreciate Eastern culinary traditions and want to try something unusual yet easy to prepare.
1
Heat oil in a medium pot over medium-high heat. Sauté shallots in the oil.
- Vegetable oil: 2 teaspoons
- Onion: 2 heads
2
2 minutes. Add coriander, curry paste, curry powder, and turmeric, cook for 1 minute.
- Coriander leaves: 0.3 glass
- Red curry paste: 2 tablespoons
- Curry powder: 1 teaspoon
- Turmeric: 1 teaspoon
3
Pour in coconut milk, broth, add sugar, bring to a boil. Reduce heat to medium, cook for 5 minutes, add tofu. Boil for 10 minutes.
- Coconut milk: 420 ml
- Vegetable broth: 0.8 glass
- Brown sugar: 2 teaspoons
- Firm tofu: 340 g
4
Cook the fettuccine in a large pot of boiling salted water according to the package instructions. Add the broccoli 2 minutes before the cooking is done.
- Fettuccine pasta: 140 g
- Broccoli cabbage: 5 glass
5
Pour in the liquid, add the tofu mixture, and mix well. Serve with lime wedges and celery.
- Firm tofu: 340 g
- Lime: 1 piece