thai curry noodles & tofu
This saucy Thai curry noodle dish makes a warm, comforting, and easy to throw together dinner.
Servings 4
Ingredients
- 250 g linguine
- 1 x 14 oz can AROY-D instant green curry
- ½ lime, zest & juice
- 1 C packed fresh cilantro
- 1 tablespoon coconut oil
- 1 C sliced white onion
- 2 green onions, finely chopped (white & green parts separated)
- 2 tablespoon minced ginger
- 5 garlic cloves, minced
- ¼ C mushroom broth
- 6 oz cremini mushrooms, quartered
- 1 red pepper, sliced into matchsticks
- 2 C chopped broccoli, florets & stems
- 1 C diced + 6 slices roasted kabocha squash
- 1 C crispy tofu (from above)
- ¼ C finely chopped fresh cilantro, as garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine to al dente. Drain, but do not rinse.
- Meanwhile add the curry, lime zest and juice, and 1 cup of cilantro to a blender and process until smooth.
- Heat a large pan or cast iron skillet over medium-high heat with coconut oil. Once hot add the sliced white onion and cook for 5 minutes tossing occasionally. You’re trying to get a bit of caramelization on the onions, so they should be slightly brown.
- Add the white parts of the green onion, ginger, and garlic and lower heat to medium. Sauté for 3 minutes. Add some mushroom broth if things are sticking to the pan and lower heat as necessary so you don’t burn the garlic. Cook another 2 minutes until the mushrooms and onions are soft and mostly cooked through.
- Add red pepper and broccoli and sauté for 5 minutes stirring occasionally.
- Mash the diced kabocha squash with a fork or potato masher. Toss it into the pan, this will help to thicken the curry. Add in all the curry you blended earlier, the remaining mushroom broth, and the crispy tofu, and toss to combine well. Lower heat, cover the pan with a lid and cook for 5 more minutes.
- Toss the entire curry with the linguine in the pot you cooked the pasta in. Plate with extra slices of kabocha squash and top with chopped green onions and cilantro.