Red curry with coconut milk, tofu and noodles – a detailed recipe cooking. 
Time: 20min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 250 gr diced tofu
- 450 gr noodle cooked al dente
- 1 tbsp. l canola oil
- 0.5 tbsp. chopped shiitake mushrooms
- 2- centimeter slice of fresh ginger, grate
- 1 small shallots, crumble
- 1 tbsp. l red curry paste
- 425 gr. coconut milk
- 1 tbsp. Peking cabbage, cut into strips
- 2 medium carrots, cut into strips
- 0.5 tbsp. l honey
- 3 chives, chopped
- Juice half fresh lime
- Shredded fresh cilantro, for decoration
Recipes with similar ingredients: tofu, noodles, Chinese cabbage (Napa), shiitake mushrooms, ginger root, carrots, coconut milk, curry paste, lime juice, shallots, cilantro, honey
Recipe preparation:
- Heat the oil in a small saucepan over medium heat. Fry mushrooms, ginger and shallots until soft, about 3 minutes. Add red curry paste and cook for 1 minute. Stir in coconut milk while then add cabbage, carrots and tofu and cook for another 5 minutes. Remove from heat and add honey, chives, lime juice and cilantro. Season with salt and pepper. Cool a little and then put on noodles.
