When we’re in the mood for Thai food, Bruce and I like to dine at Soybean Asian Grille. The last time we were there I ordered a Green Curry Noodle Bowl from their special menu. It had tofu, baby bok choy, bell peppers, green beans and noodles with a “curry-ish” sauce. I say “curry-ish” because the dish was flavored with green curry paste and just a hint of coconut milk. Thai curries are usually insanely hot and contain a lot of rich (i.e. high-fat) coconut milk. It was this dish that motivated me to get off my tukhus and make the no-salt-added green Thai curry paste that I wrote about last week. My curry noodle bowl is a simple stir-fry kicked up a notch with the addition of green curry paste and a bit of light coconut milk. You can use any Thai curry paste (red, green, Massaman), either store-bought or made from one of my no-salt-added recipes. Mix up a batch of curry paste today, then stir things up a bit tomorrow with a bowl of Thai Green Curry Noodles. Thanks for being Vegi-curious.
Green Thai Curry Noddle Bowl
1 large yellow onion, sliced
8 oz. green beans, trimmed & cut into 1-1/2” pieces
1 large bell pepper, cut into 1-1/2” strips
3 baby bok choy, sliced into 1” pieces (including leaves)
16 oz. extra firm tofu, cut into 1” pieces
3 to 4 tablespoons green Thai curry paste
½ can (about 1 cup) Thai coconut milk
Noodles (about 1 lb. dry) or rice (3 cups cooked) for serving
Heat a large skillet or wok over medium-high heat. Add a few tablespoons of water and onions. Saute until onions start to brown. Add green beans and more water if necessary and saute until they start to brown. Cover skillet and cook until beans start to soften, then add peppers and bok choy. Continue cooking until peppers and bok choy start to soften. Add tofu, curry paste and coconut milk and cook for a few minutes to allow sauce to thicken and get infused into the tofu.
Serve over choice of noodles or rice.
29 Sep 2016