Green Curry for One

Course Main Course

Cuisine American

Keyword meatless dinner for one, thai green curry, tofu curry, vegetarian curry

Prep Time 5

Cook Time 25

Total Time 30

Servings 1 serving

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

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

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.