Coconut Curry Noodles with Tofu and Chicken
Explore vibrant, homemade dishes using the best ingredients with tips from a passionate chef who loves sharing global culinary techniques.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at azestforlife.com.
Cooking tools:
- Quart pot
- Measuring spoon
- Measuring cup
- Cutting board
- Chef's knife
- Grater
- Wok
- Skillet
- Baking sheet
- Parchment paper
- Paper towel
- Oven
- Stove
- Microwave
- Fork
- Tongs
- Aluminum foil
- Whisk
- Spoon
- Plate
- Mixing bowl
- Kettle
- Colander
- Serving bowl
Ingredients
- 2 teaspoons coconut oil, organic
- 2 medium shallots, peeled and small dice, 1/2 cup
- 2 medium garlic cloves, peeled and minced
- 1 tablespoon fresh ginger, peeled and grated
- 1 ½ tablespoons red curry paste
- 1 teaspoon curry powder
- ½ teaspoon cardamom, ground
- 2 tablespoons natural cane sugar
- 8 fresh curry leaves
- 3/4 cup vegetable broth
- 1 can coconut milk, "not lite" 13.5 ounces
- 2 t. fresh lime juice
- 8 ounces rice noodles, cooked as manufacturer directs
- 1 block firm tofu, organic
- 1 tablespoon coconut oil, organic
- 1 ½ teaspoons red curry paste
- 1 tablespoon sesame seeds
- 1 pinch sea salt
- *3 cups mixed vegetables, julienne cut
- 2 medium boneless chicken breasts
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