Mike's Organic Curry Love Curry Paste Red Thai Description
Chili brings the heat... Galangal, Lemongrass & Ginger for the brightness... Coriander & Garlic round out this Classic. What could be more satisfying than a Spicy Hot bowl of Curry? Our authentic curries are not just delicious... They're addicting. Which isn't such a bad thing when you consider how Healthy these ingredients are. Go ahead. Open the pouch. Smell the loveliness & indulge in a meal that is Easy to Prepare & Difficult to Forget.
Made in small batches in Thailand, Spicy, Lightly Salted, Vegan, Sugar Free, Organic Certified, GMO Free, Gluten Free, Dairy Free
Directions
Easily create a delicious Thai curry at home in just 10 minutes. Simply slow fry the paste with coconut oil, add coconut milk or coconut cream and your choice of protein. It's a quick and satisfying culinary experience that'll leave your guests wanting more.
Preparation: Open pouch, empty into pot, add one can of coconut milk, add protein or veggies and heat through.
Refrigerate after opening and use within 14 days.
Free Of
GMOs, sugar, nuts, soy, gluten, dairy, palm oil, preservatives, trans fats, MSG, animal ingredients.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: (20 g)
Servings per Container: 4
| Amount Per Serving | % Daily Value |
|
| Calories | 25 | |
|
| Total Fat | 2 g | 3% |
|
| Saturated Fat | 1.5 g | 8% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 310 mg | 13% |
|
| Total Carbohydrate | 2 g | 1% |
|
| Dietary Fiber | 0 g | 0% |
|
| Total Sugars | 0 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 0 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 10 mg | 0% |
|
| Iron | 0.4 mg | 2% |
|
| Potassium | 50 mg | 0% |
|
Other Ingredients: Lemongrass*, dried red chili*, garlic*, shallots*, galangal*, sea salt, rice bran oil*, coriander leaf*, kaffir lime peel*, white pepper*.
*Organic.
Processed in a facility that also produces shellfish, nuts, tree nuts, soybeans. We take extreme measures to ensure that none of those allergens get into our products.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Thai Red Curry Noodles
[vc_row][vc_column][vc_column_text]If comfort food took a vacation to Thailand, it would come back as these Thai red curry noodles. Tender rice noodles, crisped tofu, creamy coconut milk, zingy lime and a gentle kick of spice make every bite a craveable balance of cozy and bold. The best part? This vegan noodle bowl comes together in just 30 minutes — no passport (or takeout container) required.
Thai Red Curry Noodles
- 8 oz. Pad Thai rice noodles (or stir-fry noodles)
- 2 Tbsp. avocado oil (divided)
- 14 oz. extra-firm tofu (cubed)
- 4 cloves garlic (minced)
- 1- in. piece ginger (grated)
- 2 green onions (chopped, white and green parts separated)
- 3 Tbsp. red curry paste
- 1 green bell pepper (thinly sliced)
- 14 oz. coconut milk
- 2 Tbsp. low-sodium tamari soy sauce
- 2 Tbsp. brown sugar
- 1 Tbsp. sriracha (or chili paste)
- Salt (to taste)
- 1/2 lime (juiced)
- 1/2 cup cilantro (chopped)
- 1 tsp. sesame seeds (for garnish)
- Lime wedges (for serving)
- Wrap tofu block in clean kitchen towel or paper towels and place heavy skillet or plate on top. Let sit 15-20 minutes to remove excess moisture, then cut into cubes.
- Bring pot of water to boil. Cook noodles according to package instructions until tender (avoid overcooking). Drain and rinse immediately with cold water to stop cooking process. Toss with 1 teaspoon avocado oil to prevent sticking and set aside.
- Heat 1 tablespoon avocado oil in large pan or wok over medium-high heat. Add pressed tofu cubes and cook until golden and crisp on all sides, about 6-8 minutes. Remove and set aside.
- In same pan, add remaining tablespoon of avocado oil. Add garlic, ginger and white parts of green onions and sauté 30 seconds until fragrant. Stir in red curry paste and cook 2-3 minutes, stirring constantly, until it becomes aromatic.
- Add sliced green bell pepper and cook 2-3 minutes until slightly softened. Return tofu to pan and toss so curry paste coats it evenly.
- Add soy sauce, brown sugar and sriracha. Stir well to coat tofu and bell pepper, letting mixture cook another minute. Pour in coconut milk, stir to combine and bring to gentle simmer 3-4 minutes. Taste and adjust salt, if needed.
- Add cooked noodles and toss gently until evenly coated in curry sauce. Squeeze in lime juice and stir again.
- Remove from heat. Top with chopped cilantro, sliced green parts of green onions and sesame seeds. Serve warm with lime wedges on side.
Pick up the ingredients for this recipe (and everything else you love) at Vitacost.
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