Ingredients
Scale
- 200 g (7 oz) egg noodles
- 1 tbsp olive oil
- 1 large eggplant (aubergine), cut into bite-sized cubes
- 2 tbsp red curry paste
- 400 ml (14 fl oz) coconut milk
- 50 g (13/4 oz) frozen broccoli
- 50 g (13/4 oz) frozen green beans
- 500 g (1 lb 2 oz) regular tofu, drained and cut into cubes
- Store-bought crispy-fried shallots, to serve (optional)
Instructions
- Cook the egg noodles as per the packet instructions, minus 1 minute. Rinse with cold water.
- Heat the oil in a large, heavy-based frying pan over medium–high heat. Add the eggplant and cook for 2–3 minutes until it starts to soften and brown.
- Add the red curry paste and cook for 30 seconds. Add the coconut milk and bring to the boil.
- Add the frozen broccoli and green beans. Cook for 5 minutes until the eggplant is soft and the beans are cooked through.
- Add the tofu and cook for a further 2 minutes.
- Serve on top of egg noodles, sprinkled with fried shallots, if using.
Notes
MAKE AHEAD
Refrigerate for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.
LEFTOVERS
Refrigerate for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.
- Prep Time: 2 mins
- Cook Time: 10 mins
- Category: red curry
- Method: deep pan
- Cuisine: Thai