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4 tbsp soy sauce
1 tbsp brown sugar
1 tbsp lime juice
4 cloves of garlic crushed
400 g firm tofu pressed and cut into cubes
1 tbsp olive oil
1 onion finely chopped
3 tbsp Thai yellow curry paste
4 cm fresh ginger grated
1 red capsicum sliced
1 carrot sliced
1 zucchini sliced
1 × 400ml can of coconut milk
3 tbsp Forty Thieves peanut butter
200 g flat rice noodles
1 lime cut into wedges
0.30 C roasted salted peanuts roughly chopped
1 handful fresh coriander
Adjust the thickness of the curry with stock or water if needed. The peanut butter helps to create a lovely thick consistency so you may want to thin this out a little.