Coconut Curry Recipe

Inspired by Pinwheel Garden Dumpling and Noodle Bar

Time40m

Serves4

Our signature Indian/Thai spiced Coconut Milk-based Curry sauce with hints of Lemongrass and Kaffir Lime Leaf served with Organic Tofu, sauteed Peppers and Onions over chewy Udon Noodles, Ramen or Rice. Add additional protein if desired.

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Ingredients

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Coconut Curry Ingredients

1 2/3 cup (400 ml) Coconut milk

10.6 oz (300 g) Organic tofu

1 whole Red bell pepper

1 whole Yellow bell pepper

1 whole Onion

3 cloves Garlic cloves

1 tbs Ginger

1 whole Lemongrass stalk

2 whole kaffir lime leaves

2 tbs Curry paste (red or green)

8.82 oz (250 g) Udon noodles (or Ramen or Rice)

2 tbs Tuscany sunflower oil

to taste Celtic sea salt

to taste black pepper

to taste Fresh cilantro

Method

Cooking Directions

Prepare the tofu

Press the tofu to remove excess moisture, then cube it into bite-sized pieces.

Sauté the vegetables

Heat vegetable oil in a large pan over medium heat. Add chopped onions, red and yellow bell peppers, and sauté until softened, about 5-7 minutes.

Add aromatics

Add minced garlic and grated ginger to the pan, cooking for an additional 2 minutes until fragrant.

Cook the tofu

Add the cubed tofu to the pan, stirring gently to combine with the vegetables. Cook for another 5 minutes.

Make the curry sauce

Stir in the curry paste, then pour in the coconut milk. Add the chopped lemongrass and kaffir lime leaves. Simmer for 10-15 minutes, allowing flavors to meld.

Cook the noodles/rice

While the curry simmers, cook the udon noodles (or ramen or rice) according to package instructions. Drain and set aside.

Season the curry

Taste the curry and season with salt and black pepper as desired. Remove lemongrass and lime leaves before serving.

Serve

Serve the coconut curry over the cooked udon noodles (or ramen or rice) and garnish with fresh cilantro.