Cooked - Thai Coconut Chickpea Curry Ramen

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Thai Coconut Chickpea Curry Ramen

1.0

1 pack instant ramen noodles

100 firm tofu

¼ cup chopped zucchini

1 tbsp olive oil

¼ tsp turmeric

2 tsp thai red curry paste ((heaping))

1 cup coconut milk

1 cup water / veggie broth

2 tsp lime juice

Salt ((if needed))

Crispy roasted chickpeas ((recipe linked above))

Squeeze of lime

Chopped coriander

Roast chickpeas in oven following my recipe (details above).
Cook instant noodles according to package instructions. Drain and rinse with cold water. Keep the excess starchy noodle water.
In some olive oil, saute firm tofu until crispy. Add zucchini and wait for it to be cooked.
Add turmeric and saute for a few minutes.
Add red curry paste, coconut milk and stir until combined. Add lime juice.
Add ramen noodles to a bowl, add in your thai curry coconut mixture. Heat up 1 cup of veggie broth combined with the excess noodle water. Pour over noodles.
Top with crispy chickpeas, chopped coriander and a squeeze of lime.

Course🍽️Main Course

Diets🌱Vegan...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 79 weeks ago

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