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EGGPLANT AND TOFU WITH RICE NOODLES IN THAI GREEN CURRY SAUCE

Ingredients:

  • 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

    10

    mins

Directions:

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 Video:

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