Super Natural Cooking: Five Delicious Ways to Incorporate Whole and Natural Foods into Your Cooking
Big Curry Noodle Pot
Page 107
Cuisine: Thai | Course Type: Main Courses
Tags: Thai tofu coconut milk red curry noodle bowl buckwheat pasta soba
Recipe Reviews
We love this recipe. I do agree that it needs some vegetables though. I usually add sauted mushrooms and bell pepper along with the tofu. Also good is roasted butternut squash. The broth is so delicious and fiery that I have drank it plain when I have a sore throat. It does depend on the type of red curry paste that you buy, some are hot and some kinda lackluster. I store the leftover paste in the freezer and it is ready to go for the next time.
sturlington from Hillsborough, NC
This was fine, but I probably wouldn't make it again as I don't normally keep these ingredients on hand, since others in my house don't care for curries. I had to wonder why there weren't more vegetables in this. I added some shredded cabbage.
(edited 9th October 2012) (0) comment (0) useful
This is my go-to red curry recipe. Really easy and delicious. Sometimes I add less water and serve it over rice. If you think you're going to have leftovers, don't mix the curry and the noodles together.
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