We often serve this dish with brown rice instead of noodles, like in this picture. Its all up to you!
1 pk ricenoodles, cook according to what it says on package
450 gr firm, organic tofu, cut in cubes
4-6 cups mixed, chopped veggies – like carrots, broccoli, mushrooms, cauliflower, leek.
1 can unsweetened organic coconut milk
2 tablespoons red curry paste
1 onion, chopped
1 piece of ginger, finely chopped
1 red chili, finely chopped
1 stem lemongrass, finely chopped (throw away the top of the stem)
1 tablespoon coconut sugar (optional -you could also use brown sugar or raw sugar or honey)
1/3 cup natural chunky peanut butter (creamy will work, too)
a little salt or soyasauce
In a small saucepan fry onion until well browned, add ginger, chili and lemongrass and stir around for some minutes – add coconut milk, coconut sugar and curry paste. Whisk to combine. Bring to a gentle boil over medium heat for 3-5 minutes. Add peanut butter and cook over a low heat, whisking, until peanut butter is well blended.
Fresh coriander is delicious on top, and also some chopped peanuts
Serves about 4 people
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