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One-Pot Thai Green Curry Noodles

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00:00
09:16
09:16
 
Cook Time:
30 mins
Prep Time:
20 mins
Servings:
2
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Chef notes

There are plenty of store-bought jarred curry sauces out there, but curry paste made from scratch is simply unmatched. And if you’re looking for guidance in this department, look no further than Priyanka Naik, a vegan chef and cookbook author of The Modern Tiffin

The formula is simple: Blitz coriander stems, shallot, garlic, Thai green chiles, a knob of fresh ginger, lemongrass, lime zest and juice, toasted cumin and coriander, white pepper and salt. Once combined, this vibrant, flavorful paste will keep in your fridge all week long. 

For this spicy noodle dish, start by pressing and drying a block of firm tofu, then cut it into cubes. Toss in cornstarch to give the tofu an extra crispy exterior, then fry in a deep sauté pan until golden brown and crispy on all sides. Next, sauté the vegetables (onion, carrots, bell peppers and red chiles) right in the same pan  to make this a true one-pot meal. Add in the homemade green curry paste to infuse the dish with a ton of flavor. Deglaze with water and coconut milk and bring it to a simmer. Then add in noodles and cook until al dente. Top with crispy tofu, fresh cilantro and a squeeze of fresh lime. 

Thai one-pot recipe is perfect for a busy weeknight when you don’t want to splurge on takeout (or wash a lot of dishes). Plus, once you learn how to make homemade curry sauce, you’ll never buy a store-bought simmer sauce again. Priyanka Naik’s technique is one you’ll turn to again and again. 

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.

Ingredients

For the Curry Paste
  • 1 teaspoon whole coriander seeds
  • 1 teaspoon whole cumin seeds
  • 1 (1-inch) piece fresh ginger or galangal
  • 1 Thai green chile
  • 1/2 stalk lemongrass, slightly pounded
  • 1 bunch fresh cilantro, stems and roots
  • 4 cloves garlic, peeled
  • 1 small shallot, peeled
  • 1 fresh lime, zested and juiced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
For the Noodles and Vegetables
  • 1/2 block firm tofu, drained, pressed and cubed
  • 1 tablespoon cornstarch
  • neutral oil, as needed for cooking
  • 1 medium yellow onion, thinly sliced
  • 1 long red or Fresno chile, thinly sliced
  • 1 carrot, sliced lengthwise into thin strips
  • 1 bell pepper (any color), sliced thin strips
  • 1/4 cup frozen green peas, thawed
  • 6 ounces edamame spaghetti
  • fresh cilantro leaves, plus more for garnish
  • 1/2 cup full-fat coconut milk
  • lime wedges, to garnish
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Preparation

For the curry paste:

Dry roast the coriander and cumin seeds in the pot that you'll be using for the noodles for 2 to 3 minutes until fragrant. Set aside. In a food processor, add all ingredients for the curry paste (including the dry roasted spices) and pulse until well combined. The ingredients should be broken down into a chunky, pesto-like consistency. It should be spicy, tangy and slightly salty. Set aside.

For the tofu and noodles:

1.

Coat the cubed tofu in the cornstarch until lightly covered. 

2.

Heat a nonstick skillet over medium-high heat. Add in neutral oil to coat the pan. Once hot, add in the coated tofu and sear on all sides for 2 to 3 minutes per side until golden brown. Remove and set aside to cool.

3.

In the same pot, set over medium heat, coat the bottom with oil. Once hot, add in the onions, red chilies, carrots and bell peppers and begin sautéing. Add the curry paste and cook, stirring frequently, 3 to 4 minutes.

4.

Once the mixture is fragrant and the paste has heated through, add in the peas, water and coconut milk. Mix well and bring to a simmer.

5.

Once liquid is gently simmering, add in the noodles and cover. Cook noodles and vegetables, covered, for 5 to 8 covered, until the sauce has reduced and thickened and the noodles are cooked to at least al dente. Taste and adjust seasoning .

6.

Once the noodles are cooked, remove from the heat. Top each serving with crispy tofu cubes and add fresh cilantro or a lime wedge, if desired.