I’ve said it before and I’ll say it again, I love curries. I’ve made many before, both Indian and Thai and they are always delicious. Today’s curry is a Thai one with noodles, tofu and lots of veggies. This is my Monday recipe from Thug Kitchen 101 cookbook. I think I’m partial to Thai curry (compared to Indian) because I love noodles and the flavour of lemongrass, which is a main ingredient in curry paste.
This curry had a super flavourful base of garlic, ginger and red curry paste, which I think is the spiciest one (and also my fave). But then it gets built up more with some broth, coconut milk and soy sauce. So there is lots of different flavours going on and they all work together to create this delicious curry/soup.
But then other ingredients get mixed in to turn that broth into a full meal. Rice noodles, dry fried tofu, spinach and green onions are added in which give lots of texture. The noodles and tofu soak up all the flavours of the curry. And I love all the colour from the spinach and green onions. The last little addition is some lime juice which helps to brighten everything and cuts some of the richness of the coconut. Other common garnishes are sliced red onion and cilantro.
This was such a tasty curry. It wasn’t too spicy for me but it was so flavourful. Just a great dinner. This also yields a huge pot of noodles so there was enough for me to eat 2 bowls and still have leftovers for the next day. Win!
Another thing that’s great about curries is that they are easily adjustable. For example, if you like curry on the more mild side, you can always just lower the amount of curry paste used or even use green curry paste which is milder from the addition of fresh herbs. You can also add different veggies, based on what you have available – ie bean sprouts, zucchini, edamame or mushrooms. One other alternative is making a non-vegan/vegetarian version by adding cooked chicken instead/along with the tofu. Your curry is going to be delicious no matter what because everything is soaking up the delicious flavours of the broth.