One Pot Thai Red Curry Noodles | Kathy's Vegan Kitchen

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while maintaining flavor.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Homemade curry paste can be healthier and more flavorful.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while thighs are less expensive than breasts.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides umami flavor, while salt is a basic alternative.

Take super firm tofu out of the package and dry it off with a paper towel.

Cut the tofu into bite-sized cubes, ensuring they are as equal as possible for even cooking.

Juice one lime into a glass container.

Add 1 tablespoon of Thai curry paste and 2 tablespoons of vegetable broth to the lime juice and whisk together to create a marinade.

Place the tofu cubes into the marinade, cover, and shake to coat all pieces.

Refrigerate the marinated tofu for a minimum of 3 hours or overnight for better absorption.

Preheat the air fryer to 375°F and cook the marinated tofu for 10 to 15 minutes until crispy.

In a large Dutch oven, heat to medium-high and add 2 minced cloves of garlic, 2 tablespoons of minced ginger, and 1 sliced yellow onion; sauté until the onion is translucent.

Add mushrooms to the pot and cook until browned, stirring occasionally.

Add 1 red bell pepper (sliced) and 5 oz of snap peas (cut in half) to the pot and stir for a couple of minutes.

Add 1 can of light coconut milk and 6 tablespoons of red curry paste to the pot, stirring to combine.

Pour in 3.5 cups of vegetable broth and bring to a boil.

Once boiling, add 14 oz of rice noodles, reduce heat to medium-low, and cook for 10 minutes without draining.

After 10 minutes, check that most of the liquid is absorbed by the noodles; add the juice of one lime, 1/8 cup of cilantro, and salt to taste.

Garnish with remaining cilantro and Thai basil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens