Thai green tofu curry with ramen noodles
4
Easy
20 minutes
25 minutes
This fresh, fragrant Thai-inspired curry delivers punchy flavour in under 30 minutes. Frying the curry paste in oil first intensifies the aromatics, while the combo of coconut milk, stock and fish sauce creates a deliciously savoury base. It’s finished with a squeeze of lime juice and fresh coconut shavings for a bright, satisfying meal.
Ingredients
Method
- 2 T sunflower oil
- 3-4 T Woolworths Asian Thai Green Paste
- 2 t fresh ginger, sliced julienne
- 2 cloves garlic, thinly sliced
- 400 ml can coconut milk
- ½ cup vegetable stock
- 350 g Woolworths PlantLove™ firm tofu, cut into cubes
- 200 g Tenderstem broccoli
- 100 g sugar snap peas
- 1 fresh lime, juiced
- 1-2 T fish sauce, to taste (optional)
- sea salt, to taste
- cooked jasmine rice or ramen noodles, for serving
- fresh coconut shavings, to garnish
- red chilli, sliced to garnish
- fresh coriander, to garnish
- fresh mint, to garnish
Method
Ingredients
1. Heat the oil in a nonstick pan or wok. Fry the curry paste for 2–3 minutes until fragrant and the oil starts to separate. Add the ginger and garlic and cook for 1 minute.
2. Pour in the coconut milk and stock. Stir to combine and bring to a gentle simmer.
3. Add the tofu, broccoli and sugar snap peas. Cook for 3–5 minutes, until just tender. Add the lime juice and fish sauce. Simmer for a few minutes to warm through. Season to taste.
4. Serve with jasmine rice or noodles, topped with the coconut shavings, chilli, coriander and mint.
Cook’s note: For extra richness, stir in a spoonful of coconut cream just before serving. You can also garnish with Thai basil or coriander for a more traditional twist.
Photography: Jan Ras
Videography: Romy Wilson
Recipes and production: Abigail Donnelly
Food assistants: Bianca Jones and Bianca Strydom
Woolworths PlantLove™ Tofu takes the guesswork out of plant-based cooking. Press it, slice it, crisp it, or stew it — it’s ready for anything.
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