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Ingredients
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4 ounces
rice noodles
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1 teaspoon
oil
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1 pound
tofu
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14 ounces
coconut milk
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2 teaspoons
Thai green curry paste
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2 teaspoons
fish sauce
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2 tablespoons
brown sugar
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32 ounces
low sodium organic vegetable/chicken broth
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1 pound
shrimp
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1 cup
sliced bok choy
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1
red bell pepper, sliced
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1/2 cup
green onions, chopped
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2
red chilies, sliced
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1 cup
bean sprouts
Directions
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Cook the rice noodles according to package instructions, drain and refresh in running water and set aside.
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Heat oil in a large pan and sear the tofu. Transfer to a plate lined with tissue paper and set aside.
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To the same oil add coconut milk, Thai green curry paste, fish oil, brown sugar and broth, and bring to a boil.
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Add shrimps, fried tofu, and all the veggies. Let cook for 2-3 minutes.
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Add cooked rice noodles and bean sprouts and turn off heat.
Check for seasonings. Serve hot.
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