I could eat Thai food every day. There’s just something about it that is just so spicy, sweet, savory and delicious. But it can be tricky to replicate at home! After much experimentation I came across this Thai red curry recipe that really is both healthy and authentic! Thai curry paste is simmered in coconut milk and broth with shallots, garlic, ginger and kaffir lime leaves. I added some tomato paste for extra umami and red color. Once the broth was ready, I added in some sauteed veggies and extra firm silken tofu. YUM!
Since I’m headed on vacation in a couple weeks to Belize, I chose to serve my curry with Shirataki noodles, a carb-free noodle option that’s become popular of-late due to the keto trend. I also cut the amount of coconut milk by using vegetable broth. The tomato paste also helps thicken the curry and give it an extra depth of flavor.
What are shirataki noodles?
Shirataki noodles are a zero-calorie, zero-carb noodle made from the Japanese konjac yam. Unlike zucchini noodles and spaghetti squash, the texture much closer to actual noodles, so you can nom on these without really feeling like you’re getting second best.
How to prepare them
They are slightly gelatinous and translucent and come packed in water. When you first open the package, the noodles tend to smell a bit fishy. To get rid of this smell, you drain and rinse the noodles well and boil for 5-10 minutes. Then drain again. Then you are ready to serve it up with any curry or sauce!
Red Curry Tofu with Shirataki Noodles
Ingredients
- 1 16 oz can coconut milk regular full-fat
- 1 16 oz can vegetable broth (I used homemade mushroom broth)
- 1-2 tbsp red curry paste
- 2 shallots
- 2 cloves garlic grated
- 1 tsp ginger grated
- 1 12 oz packet extra firm silken tofu (I used mori-nu brand)
- 2-3 kaffir lime leaves (optional)
- 1 tbsp tomato paste
- 1/2 lime juiced
- 1 tbsp maple syrup
- 1-2 tbsp soy sauce
- 1 packet shirataki noodles
Veggies (feel free to use veggies of choice)
- 1 small zuchinni sliced
- 1 red pepper sliced
- 1 small onion sliced
- 1 broccoli crown
- 1 cup mushrooms sliced
- 1/4 cup chopped cilantro or thai basil for garnish
Instructions
Prepare the veggies
- In a wok or skillet, saute the veggies until they are vibrant but not overcooked, adding the onions and mushrooms first.
- Add 1 tsp of salt and remove from flame and set aside.
Prepare the shirataki noodles
- Remove the shirataki noodles from packet. Drain and rinse well.
- Bring the noodles to a boil for 10 minutes. Drain again and serve!
Prepare the curry
- In a pot or dutch oven, heat a few tablespoons of oil and add the shallots once hot.
- Add in the grated ginger and garlic and saute until translucent.
- Add 1/4 cup of the coconut milk to the pot and 1 tbsp of curry paste. Depending on your spice tolerance you can add 1 more tbsp curry paste.
- Allow the curry paste to dissolve in the coconut milk and simmer
- Add 1 tbsp of tomato paste, 1 tbsp soy sauce, and 1 tbsp maple syrup,
- Once the paste is fully dissolved, add the rest of the coconut milk and one can of veggie broth.
- Break up a few kaffir lime leaves with your hand and add this to the broth and bring to a boil. Reduce to a simmer for 5 minutes and adjust salt as necessary.
- Add in the remaining veggies and simmer for another 5 minutes.
- Add cilantro or thai basil for garnish and serve with Shirataki noodles!
