Peanut Coconut Curry Noodles
Updated: Oct 7, 2019
Delicious noodles wrapped in slurpy green curry goodness, jam packed with vegetables for weekends, weeknights or even everyday meals!!
We are not talking about Thai green curry paste in coconut milk here.
Here the curry paste is actually Homemade Thai basil pesto made with basil and peanuts.
The Basil Pesto idea actually came to me as I would perpetually waste a lot of Thai basil. The cooperative sells Thai basil bundles 3 times the size of any herb. It is impossible to use up all the herb in a weeks time.
Thus the Thai basil pesto idea came in and so did this awesome recipe.
I made this curry 3 times in a week...It was literally so good! (with minor tweaks of course)
You will be surprised how fast and easy this recipe is to make!
IS THAI BASIL THE SAME AS REGULAR BASIL?
Thai Basil is not the same as regular basil. It tastes like regular basil with a slight aniseed flavour. A very distinct flavour that you know and love about your favourite dishes at your local Thai restaurant.
BEST SUBSTITUTE FOR THAI BASIL
Regular basil! There will be a slight variation in taste but its acceptable and in case if you are unable to make the pesto due to lack of time, just chop /blend some basil with peanuts with olive oil.
How long does this recipe take?
As with all stir fries, this moves fast once you start cooking – around 6 minutes start to finish – so have everything ready to go before you start cooking! Collect the ingredients and chop them, make the pesto and throw in some coconut milk. Dinner ready in no time.
Adjust the sauces and heat as per taste and you have a bowl of goodness which is
Hearty and wholesome
Lip smacking delicious
Hot and spicy
Curry but no curry
Ready under 15 minutes + the slurping time (of course)
Peanut Coconut Curry Noodles
Cooking time: 15 minutes
Preparation time: 20 minutes
Cuisine: Thai lunch/dinner/gluten free/ vegan
200 grams Rice noodle ( flat type)
2 teaspoon peanut oil
1 white onion chopped
5-6 cloves garlic chopped
2 bird eye chillies chopped finely (or to taste)
2 cups bell peppers sliced (mixed colours)
¼ cup Thai basil pesto with peanuts
(½ cup chopped/blended Thai basil &
2 tablespoon roasted peanuts)
250 grams firm tofu pan-toasted
For the Sauce:
2 tablespoons soy sauce (I prefer Kikkoman brand with salt not gluten free)
2 tablespoon brown sugar or agave syrup
1 can coconut milk
Juice of half a lime
In a glass bowl put the rice noodles and pour hot water.
Cover and discard water when al dente (not fully cooked)
Add peanut oil in the heated pan and add garlic, red chillies and chopped onions.
Cook for a while and add the sliced bell peppers.
Add the chopped tofu (bite-size pieces) and mix well ( see notes to dry tofu)
Add coconut milk, pesto and give it a stir or add chopped basil, peanuts and stir.
Add the semi cooked noodles and coat it with coconut milk.
Add brown sugar/agave syrup and soy sauce.
Mix well to coat and check for doneness of the noodles.
Top it with lime juice and serve warm topped with chopped red chillies and peanuts.
This recipe can be made grain free by substituting it with only tofu and veggies as per choice and keeping the same sauce.
Sweet peanut butter can be used instead of agave syrup.
Choice of veggies can be altered as per season, availability and taste.
Extra peanuts and coriander can be used to top the noodles.
Broccoli or whole button mushrooms can be used to substitute for tofu.
To dry the tofu, slice the tofu block horizontally from the center and place the block in a non stick pan (with no oil) or a cast iron skillet with a little peanut oil. This process takes 30 minutes for the tofu to crisp up. Chop into bite-size piece once done.