Simple Thai Red Curry

Honestly just wing it. It’ll be fine, this is hard to mess up.

Serving with rice instead of rice noodles also works.

Ingredients

  • 15 ounce can of full fat coconut milk
  • 1 pack medium firm tofu, cut into chunks
  • 4-5 heads baby bok choy, separated
  • 1 red bell pepper, cut into strips
  • 1 yellow, green, or orange bell pepper, cut into strips
  • 2 tbsp red curry paste
  • 1 tbsp coconut oil
  • Rice noodles (1/4 pound?)

Instructions

  1. Let rice noodles soak in warm water to have them soften up.
  2. Heat a large pan. Once hot, add red curry paste and coconut milk and mix to combine. Turn down the heat a bit once this starts simmering.
  3. While coconut milk is simmering, cut tofu into small pieces and heat oil in another skillet. Once hot, add tofu and quickly pan fry. Remove from heat when done.
  4. Separate heads of bok choy and add to coconut milk, along with red bell pepper. Cook for a few minutes, until bok choy is tender.
  5. Add tofu and stir to combine. Let this cook through, another few minutes.
  6. Make sure the rice noodles are soft at this point, and drain the water. Combine with the rest of the ingredients, stir to combine.
  7. Turn off the heat, serve with Thai basil, chili garlic sauce, whatever.