Green Curry for One
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Tofu, snow peas, and broccoli simmered in a coconut green curry sauce and served over rice noodles.
Ingredients
- 2 ounces dry rice noodles
- 1½ tablespoons olive oil divided
- ½ cup chopped onion
- 1 minced garlic clove
- ⅛ teaspoon ground ginger
- ⅛ teaspoon crushed red pepper flakes (optional)
- ⅛ teaspoon salt
- 2 tablespoons green curry paste
- 1 cup vegetable broth
- ½ cup canned full-fat coconut milk
- 3 ounces firm tofu diced
- 1 ounce snow peas
- 1 ounce broccoli florets
- 1 tablespoon lemon juice
Equipment
- skillet
- saucepan
Directions
- Cook the rice noodles as the package directs and drain them. Toss them with ½ tablespoon of the oil so they don’t stick together.
- Heat the remaining 1 tablespoon of oil in a 10-inch skillet over medium-high heat. Add the onion, garlic, ginger, red pepper flakes (if using), and salt and cook for about 4 minutes, stirring.
- Stir in the curry paste and cook for 1 minute.
- Pour in the broth and coconut milk. Once it simmers, turn the heat to medium-low and add the tofu, snow peas, and broccoli.
- Simmer for 15 minutes, stirring now and then. Stir in the lemon juice and serve over the noodles.
Nutrition
Serving: 671g | Calories: 803kcal | Carbohydrates: 67g | Protein: 24g | Fat: 53g | Saturated Fat: 26g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1148mg | Potassium: 809mg | Fiber: 5.8g | Sugar: 6.8g | Vitamin A: 1874IU | Vitamin C: 59mg | Calcium: 670mg | Iron: 7.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ½ cup canned full-fat coconut milk counted as canned coconut milk (one can 400 g). Brands and portions vary, so use it only as an approximation.