HOUSE OF ASIA
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Red curry with rice noodles
This dish is a Thai-style flavor explosion! Velvety coconut milk, bold curry paste, and crunchy toppings create the perfect combination. The aromatic sauce envelops the rice noodles, while tofu, egg, peanuts, and fresh cilantro add depth and texture. Perfect for a quick, filling lunch—a homemade version of an Asian classic.
Ingredients
- 1-2 teaspoons red curry paste
- 0,5-1 a teaspoon of curry
- 400 ml coconut milk
- 1,5 tablespoons fish sauce (in the vegetarian version it can be replaced with soy sauce)
- 2 teaspoons of sugar
- 60 g minced pork (can be omitted for a vegetarian version)
- 1 hard-boiled egg
- 100 gr rice noodles 5 mm
- 4 teaspoons of very finely chopped peanuts
- 70 g of sprouts
- 50 g small tofu cubes
- 0,5 chopped celery stalks
- 1 tablespoon chopped cilantro
- fried onion (optional)
A method of preparing
Prepare the pasta according to the instructions on the package.
Hard-boil the egg.
S.O.S:
- Pour 200 ml of coconut milk into a pot, add red curry paste, and a teaspoon of curry powder. Stir and bring to a boil.
- Add the minced meat and cook it.
- Add remaining coconut milk, fish sauce, coconut sugar.
- Cook for a few minutes so that the meat is not raw.
The other ingredients:
- Chop the cilantro.
- Cut the celery into thin slices.
- Chop the nuts.
- Cut the tofu into cubes and fry in a tablespoon of oil.
Put the noodles and sprouts in a bowl, pour the sauce over them, add the tofu and garnish with: cilantro, egg, celery, and optionally, fried onion.
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Chicken 
Thailand 
15-30 minutes 
Ryba 
Japanese