Eggplant and Tofu with Rice noodles in Thai Green Curry sauce

1 Review

Products Used:
Prep Time
5 mins
Cook Time
5 mins

About this recipe:

A quick and delicious recipe for one…because we know you’re busy.


  • 1 pouch of Hak’s Thai Green Curry
  • ½ package of firm tofu
  • ½ Chinese eggplant
  • ½ red bell pepper
  • 1 tablespoon cooking oil
  • ¼ pack of rice noodles
  • fresh basil leaves to garnish

Shop Products Used:


Cook noodles according to package instructions, drain and set aside. In a medium sauce pan pour oil on medium-high heat. Add the tofu, eggplant and red bell pepper. Cook until golden in color, about five minutes. Turn heat to simmer-low and pour in curry. Cover and cook for 3 minutes, stirring every minute or so. Place noodles in a bowl and pour curry over the noodles. Garnish with mint leaves. Enjoy!

Instructional Videos:

1 Review

User Rating: 5.0 (1 votes)

Simple and Delicious!

This recipe has become a staple in my weekly routine! Hak’s thai green curry is way tastier than any take out I’ve ever eaten.

Leave a Review

Your email address will not be published. Required fields are marked (*).