Category, , , DifficultyIntermediate

This is definitely one to try, we used a special ingredient to get the colour and the flavours are amazing.

Yields3 Servings
Prep Time2 minsCook Time3 minsTotal Time5 mins

 200 g wholewheat noodles
 3 cloves of garlic
 small piece of ginger
 2 chillies
 2 tins of coconut milk
 1 tbsp maple syrup
 2 tbsp curry powder
 2 pinches of black pepper
 50 g chopped beetroot
 4 scallions chopped roughly
 450 g firm tofu chopped
 3 tbsp tamari
 2 red peppers
 1 head of pak choi
 handful of coriander
 1 lime

Instructions
1

Cook your noodles according to the packaging instructions

2

Add the garlic, ginger, chillies, coconut milk, maple syrup, curry powder and beetroot to a blender and blend to a paste

3

With a pan on a high heat, add the scallions

4

Drain and chop your tofu into small cubes and add to the pan

5

Pour in 3 tbsp of tamari

6

Chop the peppers and pan choi and add

7

Pour in the paste

8

Chop in a handful of coriander and squeeze in the lime

9

Add the noodles and plate it up!

Ingredients

 200 g wholewheat noodles
 3 cloves of garlic
 small piece of ginger
 2 chillies
 2 tins of coconut milk
 1 tbsp maple syrup
 2 tbsp curry powder
 2 pinches of black pepper
 50 g chopped beetroot
 4 scallions chopped roughly
 450 g firm tofu chopped
 3 tbsp tamari
 2 red peppers
 1 head of pak choi
 handful of coriander
 1 lime

Directions

Instructions
1

Cook your noodles according to the packaging instructions

2

Add the garlic, ginger, chillies, coconut milk, maple syrup, curry powder and beetroot to a blender and blend to a paste

3

With a pan on a high heat, add the scallions

4

Drain and chop your tofu into small cubes and add to the pan

5

Pour in 3 tbsp of tamari

6

Chop the peppers and pan choi and add

7

Pour in the paste

8

Chop in a handful of coriander and squeeze in the lime

9

Add the noodles and plate it up!

Thai Red Curry in 5 Minutes

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