THAI MUSH ROOM AND TOFU CURRY

Essentials (South Africa) - - FOOD | EVERYDAY & EASY -

Serves 4 Ready in 35 min

100g rice noo­dles 400ml re­duced-fat co­conut milk 3 tbsp Thai red curry paste 150ml veg­etable stock 1 tbsp soy sauce Finely grated zest and juice of 1 lime 250g porta­bellini mush­rooms, sliced 125g shi­itake mush­rooms 1 tbsp sun­flower oil 1 red onion, chopped 1 red chilli, de­seeded and chopped 200g tofu, cubed 60g kale

1

Soak the rice noo­dles in a pan of boiled wa­ter for about 10 min, stir­ring oc­ca­sion­ally to loosen them. Heat the co­conut milk, Thai curry paste, veg­etable stock, soy sauce, lime zest and juice and mush­rooms, in a pan for 5 min. 2 Heat the oil in a fry­ing pan, add the red onion and cook for 5 min to soften. Add the chilli and cook for a cou­ple of min. Now add the co­conut milk mix to the fry­ing pan, along with the drained noo­dles. Warm through. 3 Pan-fry the tofu for a few min to warm through, add the kale and cook for a fur­ther 2 min. Di­vide equally be­tween four bowls and serve right away.

1 096kJ per serv­ing 17g fat 7g sat fat 14g carbs

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