Coconut and Berries

Healthy, Vegan Recipes by Emma Potts

Thai Green Curry Noodles with Sweet Potato & Tofu

Thai Green Curry Noodles with Sweet Potato & Tofu

I was lucky enough to visit Thailand many years ago but back then I wasn’t all that interested in food so don’t remember much about that side of things, other than it being very spicy! So, I’m not claiming that this recipe is authentic but it certainly is tasty (and not too spicy at all!).

Thai Green Curry Noodles with Sweet Potato & Tofu

I doubt many people have the inclination to go hunting in specialist stores for authentic Thai ingredients, or to start making curry paste from scratch on a weeknight anyway so I’m hoping you appreciate the simplicity here.

I’d been alternating brown rice and quinoa for too long so was all too happy to break open a packet of noodles for a change. One of my favourite companies, Clearspring, who you’ve heard me mention dozens of times before, have just launched a new range of products, including these fabulous gluten-free brown rice noodles. It hasn’t been easy to find wholegrain noodles until now so I’m particularly pleased about these. They even do an extra thick version! 

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For convenience I used a ready-made green curry paste, which, along with coconut milk, makes a lovely flavourful sauce. Just watch out for shellfish in the ingredients as that seems to be a typical ingredient in many of them.

The sweet potato is especially good in this as after a short simmer it soaks up some of the sauce and almost melts in your mouth. The other vegetables are up to you and the tofu is entirely optional but I like to balance out my meals with some protein. You could always use chickpeas if you can’t eat soy.

Thai Green Curry Noodles with Sweet Potato & Tofu

If you enjoy these Thai Green Curry Noodles and are looking for MORE Thai (ish) recipes, take a look at my Thai Tempeh & Vegetable Red Curry, Miso-Curry Roasted Squash with Crispy Chickpeas & Kale or Green Curry Tempeh Patties with Coconut-Lime Sauce. 

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Thai Green Curry Noodles with Sweet Potato & Tofu

Yield: 4 Servings

Thai Green Curry Noodles with Sweet Potato & Tofu

Ingredients

  • 1 Tbsp Coconut Oil
  • 1 Onion, sliced thinly
  • 250g/8 oz Tofu, pressed to remove water and cut into 1" cubes
  • 2 Cloves of Garlic, minced
  • 3-4 Tbsp Green Curry Paste (check the ingredients list for shellfish!)
  • 1/2 Tbsp Tamari
  • 1 Can of Coconut Milk (preferably not "light")
  • 1/2-1 C Water
  • 1 Red or Green Pepper (or 1/2 of each colour),sliced into strips
  • 1 Medium Sweet Potato, cut into 1 " cubes
  • Juice of 1 Lime
  • Green Onions, chopped (optional)
  • 300-350g/ 10-12 oz (or enough for 4 people) Brown Rice Noodles

Instructions

  1. Heat the oil in a large pan over medium heat. Add the onion and tofu and sauté for 5-10 mins, flipping tofu occasionally, until the tofu is brown all over.
  2. Add the garlic and green curry paste and cook, stirring, for a further minute. Add the coconut milk and 1/2 C of water (to start with. If it's looking a little dry while cooking, add an extra 1/2 C) and bring to a boil.
  3. Add the peppers and sweet potato, reduce heat and simmer, covered, for 10-15 minutes, or until the sweet potato can be pierced easily with a fork. Add the lime juice and stir well.
  4. While the curry is simmering, cook the rice noodles according to package instructions.
  5. To serve: Either mix the noodles in with the vegetables, tofu and sauce or top the noodles with the curry.
  6. Finish with chopped green onions.
http://www.coconutandberries.com/2014/09/25/thai-green-curry-noodles-sweet-potato-tofu/

Before I leave, just a friendly a reminder for my UK readers that it’s London VegFest this Saturday and Sunday (28th and 29th September)! It’s looking like it’s going to be the biggest UK VegFest yet, with lots of great companies bringing along their products for sampling, interesting talks and demonstrations from vegan athletes, chefs, lifestyle and wellbeing experts, competitions, workshops and plenty of food and fun! If you don’t have plans this weekend, definitely don’t miss out! Advance ticket purchases recommended.

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Comments

  2. Looks incredible Emma…I love the simplicity….of course!! I make a chickpea with red curry paste and all over farro dish that is spicy, but not over the top. However, yours totally looks better than mine. I love the green curry paste and the addition of my favorite non-green veggie…sweet potatoes! I think you KNOW how much I love sweet potatoes, hahaha! We don’t eat tofu, so I could totally sub with chickpeas. This looks like a winner and fairly easy to throw together.
    Oh, and I hear you on eating quinoa too much….seriously, that is a healing food for my hubby’s gout, but we ate it sooooo often for so many months non-stop, that we nearly hate it now! It’s like a major breakup for us currently. I need like a new revelation of a dish with quinoa before I can stand the sight of it again!

    • I like the sound of a chickpea curry with farro! I love those chewy little grains. And, yes! Glad I’m not alone on the quinoa. I do still like it but fear I’m going to get start to hate it if I keep eating as much of it as I do!

  5. In this dish, you’ve managed to marry two of my current food obsessions - Thai and Sweet Potato ♥ I’m not sure if I’ve ever seen sweet potato in Thai dishes before, so maybe you’ve created an exciting new combo? I can just imagine how well the sweet potato soaks up the spices and coconut milk. Yum!!!
    Have a wonderful weekend. Hope to see you at VegFest! xx

  6. Thailand is on my list of dream destinations. I just hope I can get there some day… But until then, I’m quite happy to get a delicious taste of the culture closer to home. Your photos make me so hungry! I just know from a glance that I would love this dish.

  7. Despite living in Australia for most of my life, I have done very little travelling in Asia so am not sure of truly authentic Thai flavours either. However, Thai food was really common in Australia to buy - kind of like Indian here - so I’m thinking I’ll have to learn some more recipes now that it’s a bit less prevalent in London! This looks like a great one to add to my repertoire :)

  8. Thai cuisine is probably my favorite - though it really is difficult to choose just one :-).

    Thanks for the heads up on the curry paste - never realized it might contain shellfish. Must check the jar in the pantry.

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