Green Curry Noodle Bowl

Serves

Scaled from the card's 4-serving amounts and rounded to measurable quantities.

Ingredients

The figure beside each ingredient is its energy for the amount shown, and the bar is its share of the dish — so it is easy to see which one or two are actually carrying the calories if you fancy a substitution.

Raw ingredient energy · 6 servings

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

Method

1. Boil your kettle. Slice the tofu into 1-2cm slabs. Quarter your baby tomatoes. Peel and grate the ginger and garlic. Rinse the spinach and pick the leaves of the mint.

2. Place your noodles into a bowl. Submerge with the boiled water. Cover and leave to cook for 10-12 minutes. Drain on completion.

3. Place a saucepan (with a lid) over a medium heat with a generous drizzle of oil. When hot, add your curry paste (to your heat preference — we recommend two-thirds), ginger, garlic, and lime leaves. Stir to coat and fry for about 2-3 minutes until fragrant. Add your baby tomatoes, coat, and fry for 4-6 minutes until the tomatoes begin to blister. Add the coconut cream and 500ml water and bring to a boil. When boiling, turn down to a gentle simmer and cook for a further 15-18 minutes. Taste to test and season with salt. If you have more curry paste to add, and want to, add it now and stir it through for 2-3 minutes to incorporate the flavour.

4. Place a non-stick pan over a medium-high heat with a generous drizzle of oil. When hot, fry your tofu slabs for 3-4 minutes per side until golden and crispy. Remove from the pan and drain on a paper towel. Lightly season. Once cooled slightly, cut into cubes.

5. Once the curry has reduced nicely, add the spinach leaves (reserving some for plating) and stir through. Pop on the lid to help it wilt for about 2-4 minutes.

6. Plate up some bowls of the rice noodles and sprinkle over the remaining spinach. Pour over the tomato broth and add the crispy tofu cubes. Finish with the mint. Nice one, Chef!

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