Ingredients
Units
Scale
- 200 g egg noodles
- 1 tbsp olive oil
- 1 large eggplant/aubergine, cut into bite-sized cubes
- 2 tbsp red curry paste
- 400 ml canned coconut milk (1 can)
- 1/2 cup frozen broccoli
- 1/2 cup frozen green beans
- 500 g regular tofu, drained and cut into cubes
- Fried shallots, to serve (optional)
Instructions
- Cook the egg noodles as per the packet instructions, less 1 minute. Rinse with cold water.
- Heat the oil in a large skillet on medium-high heat. Add the eggplant and cook for 2-3 minutes until it starts to soften and brown.
- Add the red curry pasteĀ and cook for 30 seconds. Add the coconut milk and bring to a boil.
- Add the frozen broccoli and green beans. Cook for 5 minutes until the eggplant is soft and the other vegetables 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. Reheat in the microwave. Not suitable to freeze.
LEFTOVERS
Refrigerate for up to 3 days. Reheat in the microwave.
- Prep Time: 2 mins
- Cook Time: 10 mins
- Category: red curry
- Method: deep pan
- Cuisine: Thai