I love the complexity of flavor that most asian dishes offer and yet I rarely venture into trying to recreate them myself. However I’m working on making 52 new recipes this year and so I’m finding that in order to do this I am going to have to stretch my boundaries. That’s where this coconut curry recipe comes in! It was pretty easy to make and delivered a super flavor punch that left me wanting more!
adapted from Silk.com
- 2 Tbsp olive oil
- 2 Tbsp minced garlic
- 1/2 jalepeno, diced finely
- 1 Tbsp curry powder
- 2 Cups vegetable stock
- 2 Cups coconut milk (I used Silk brand)
- 1/2 Package rice noodles
- 1 block extra firm tofu
- 1/2 cup soy sauce
- Sriracha to taste (I used about 1 Tbsp, and we like spicy food)
- Cilantro to garnish
Start by marinating your tofu. Drain your package of tofu, cut it into bite size cubes and put it in a bowl. Mix the soy sauce and Sriracha together and then pour over your tofu. Make sure to periodically stir your tofu so that all of it gets marinated.
While your tofu is marinating, heat your olive oil, garlic and jalapenos over medium high heat until they start to lightly brown and become fragrant (maybe 5 minutes). Add your curry powder into this mixture and stir it up for approximately 1 minute. Add in the vegetable stock and coconut milk and reduce heat to medium, let that simmer while you prepare your noodles.
Start by breaking your rice noodles into two sections. You can save the second half in an airtight bag or you can prepare them at the same time and use them for another dish (maybe a stir fry or a salad or two). Place your noodles in a bowl and cover them completely with warm water for about 10 minutes. After they have been soaked, boil them the same way your would regular noodles, but only for about 5-10 minutes. When you put your noodles in to boil, add your tofu to the sauce.
Drain your noodles and add them to your sauce. Stir them together and then dish them out into bowls. Garnish with chopped cilantro and serve!