This is an amazing Thai inspired dish that uses coconut milk and Thai red curry paste as a base. I usually don’t add ready-made seasongs but this is a tasty and easy short cut, you won’t even notice. I chose bok choy and mushrooms for the vegetables, this combination is often used in traditional thai cooking and I really like how they taste together. I also threw in some bamboo shoots to balance out the dish. If you want you can add some broccoli in place of the bok choy but this is really a personal preference. Oh and it is done in 30 minutes! Enjoy!
Serves 6 people
- 1 block of tofu (1 lb) (500gr)
- sesame oil
- 1 Tbsp ginger, finally chopped
- 5 cloves garlic, crushed
- (26 floz) 2 cans coconut milk (1 liter)
- 4 Tbsp Thai red curry paste
- handfull (4-8oz) shitake mushrooms, cut up
- 1 lb baby bock choy (I like half bok choy and half broccoli)
- 1 bunch scalions, sliced
- little fish sauce to taste (I shake the bottle a few times) (1 tsp)
- 1 can of bamboo shoots (140g), drained
- soy sauce
- 1 tsp salt or to taste
- 1 lime
- 1/2 tsp red flakes or to taste
- 1 pkg noodles (Thai, ramen)
Boil water and prepare the noodles according to its directions.
Drain water off the tofu and pat dry. Cut the the tofu in 1 inch cubes and fry in a little oil. When done, sprinkle a little soy sauce on the cubes.
Heat a pan with oil.
Add the broccoli if used and stir fry for about 10 minutes on medium heat until tender.
Add the ginger and garlic, stir for 1 minute. Stir.
Add the 2 cans of coconut milk and the Thai red curry paste, stir. Continue adding bamboo shoots, red chilli flakes (optional) and fish sauce, bok choy and mushrooms. Cook for 10 minutes. I would like also mention that if you add the bok choy and the mushrooms more at the last 5 minutes, they will keep their shape better and will not get soggy.
Serve with the noodles and the tofu preapared earlier. Add cilantro, scallions and lime juice.