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For this quick Thai-inspired curry recipe, we've combined tofu and plenty of veggies with a flavorful sauce made with red curry paste, lime juice and coconut milk. Serve the curry over lightly warmed zucchini noodles to get even more veggies in your weeknight dinner. Bonus: Everything is cooked in one skillet, so there's only one pan to wash after dinner.

Source: EatingWell.com, April 2019

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Read the full recipe after the video.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat sesame oil in a large nonstick skillet over medium-high heat. Pat tofu dry and add to pan. Cook in a single layer, without stirring, until the pieces turn golden, about 4 minutes. Gently stir and continue cooking, stirring occasionally, until golden all over, 4 minutes more. Transfer to a plate.

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  • Meanwhile, whisk coconut milk, curry paste, lime juice, garlic and salt in a small bowl.

  • Add avocado oil, mushrooms and scallions to the pan. Cook, stirring, until the mushrooms have released their liquid and started to brown, about 5 minutes. Add kale, the sauce mixture and the tofu and cook, stirring, until the kale is wilted, the sauce has thickened and the tofu is heated through, about 2 minutes. Transfer to a bowl.

  • Add zucchini noodles to the pan and cook, stirring, until heated through, about 1 minute. Serve the curry over the noodles.

Nutrition Facts

1 cup noodles & 1 cup sauce each
428 calories; protein 16g; carbohydrates 17.4g; dietary fiber 5.3g; sugars 6.5g; fat 36.5g; saturated fat 21.1g; vitamin a iu 2907.4IU; vitamin c 62.4mg; folate 125.1mcg; calcium 297.3mg; iron 6.4mg; magnesium 129.4mg; potassium 1105.8mg; sodium 517.7mg; thiamin 0.2mg.

5 1/2 fat, 2 vegetable, 1 1/2 medium-fat protein

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