Thai Mushroom Tofu Curry
30
3 servings
INGREDIENTS
100g rice noodles 400ml coconut milk 1tbsp red curry paste
200ml vege stock 1 tbsp soy sauce
¼ cup lime juice 250g mushrooms 125g shiitake mushrooms 1 tbsp coconut oil 1 red onion 1 red chilli deseeded 200g smoked tofu, cubed 60g kale
DIRECTIONS Place noodles in pan of boiling water and wait 10mins to soften. 1.
2.
Pour coconut milk in another pan with curry paste, vege stock, soy, lime, and mushrooms and warm for 5 mins. Heat coconut oil in fry pan and add the red onion and cook for 5 mins to soften. Add chili and cook for couple more minutes and then add curry mixture along with drained noodles and warm through. Pan fry tofu for 3 mins and add kale and cook for further 2 mins before adding to curry.
3.
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