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Red Curry with Tofu & Rice Noodles

Serves 2


  • 3-4 chicken breasts or ½ package tofu

  • 1 can coconut milk

  • 4-5 tablespoons red curry paste

  • ¾ cup water

  • 1 package frozen vegetables

  • 2 tablespoons Sriracha

  • 1 cup of rice

  • Cilantro leaves

  • 1 stalk lemongrass

  • 1 tsp honey

  • ½ limeChili oil


Place 1 cup of rice with 1 cup of water in a pan and a drizzle of vegetable oil. Cover and cook on medium/low until rice has absorbed water. Place on plate and sprinkle lightly with lime juice and cilantro leaves

Pound chicken breasts and coat with salt and pepper. Turn stove on medium heat and drizzle a pan with olive oil. Sauté chicken until mostly cooked through.

Meanwhile, in a pot, pour coconut milk and mix in red curry paste. Whisk together, and pour in water. Pour in frozen vegetables (corn, potatoes, green beans). Pour in Sriracha and mix everything together. Pour in chicken to finish cooking and let simmer for 20-30 minutes to marry flavors.

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