| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 8-ounce package brown rice pad thai or stir-fry noodles
- 1/4 cup Thai red curry paste
- 1 14-ounce can light coconut milk
- 1 2-inch piece fresh ginger, peeled and cut into thin matchsticks
- 1 tablespoon packed brown sugar
- 2 cups peeled chopped butternut squash (1-inch pieces)
- 2 cups haricots verts, trimmed and halved
- 1 red bell pepper, thinly sliced
- 1 tablespoon fish sauce
- Kosher salt
- 1 14-ounce package extra-firm tofu, drained and cut into 1/2-inch cubes
- Fresh basil and lime wedges, for serving
Instructions
- Cook the noodles as the label directs. Drain and set aside.
- Meanwhile, heat a large pot over medium-high heat. Add the curry paste and cook, stirring constantly, until it turns deep red, 30 seconds to 1 minute. Stir in the coconut milk, ginger and brown sugar. Increase the heat to high and bring to a vigorous simmer. Stir in the squash, haricots verts and bell pepper. Cover, reduce the heat to medium and cook until the squash is just tender and the beans and bell pepper are crisp-tender, about 10 minutes.
- Stir in the fish sauce and season with salt. Stir in the tofu and cook, uncovered, until warmed through, about 1 minute. Divide the noodles and curry mixture among bowls. Top with basil and serve with lime wedges.
Nutrition Facts
| Calories | 470 |
| Total Fat | 14 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 0 milligrams |
| Sodium | 780 milligrams |
| Carbohydrates | 71 grams |
| Dietary Fiber | 9 grams |
| Protein | 18 grams |
| Sugar | 12 grams |
Reviews
This was a very easy and healthy recipe, the curry paste I used was pretty spicy but the coconut milk and butternut squash helped tone it down just enough. I added too much squash and didn’t have very much liquid left once the other veggies were added so I made an additional batch of sauce and thought that was the perfect amount for all the veg and the rice noodles. I also added garlic and would add green onion if I made this again, but it’s a pretty good recipe as-is!
Absolutely delicious! Easy to make and light. I customized by adding broccoli and spinach in place of the other veggies and it turned out great. The only thing it needed was a little bit of red pepper flakes to spice it up.
Easy, healthy and good. I didn’t have curry paste or coconut milk, so I used a bottle and a half of Trader Joe’s red curry sauce instead. With the bottled sauce, I don’t think I needed the fish sauce, but it still added a kick.