How to Make Kerala Style Fish Curry With Coconut Milk

Vegan Coconut Curry With Tofu

Fish curry with coconut milk has a slightly thicker and creamy gravy and the chilli powder is mellowed down by the coconut milk.

Recipe Summary Vegan Coconut Curry With Tofu

A light vegan curry that's quick to make, travels well , and reheats easily. Add lime juice if desired.

Ingredients | Kerala Style Fish Curry With Coconut Milk

¾ (16 ounce) package dried rice noodles

½ (16 ounce) package firm tofu, cut into small cubes

3 tablespoons cornstarch

3 tablespoons vegetable oil

1 teaspoon vegetable oil

1 tablespoon green curry paste

1 teaspoon minced garlic

1 teaspoon minced fresh ginger root

2 cups low-sodium vegetable broth

1 (14 ounce) can light coconut milk

2 green onions, finely chopped

Directions

Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.

Roll tofu in cornstarch. Heat 3 tablespoons oil in a pan over medium-high heat. Fry tofu until crisp, about 5 minutes.

Combine 1 teaspoon oil, curry paste, garlic, and ginger in another pan over medium heat. Cook and stir until fragrant, about 2 minutes. Add vegetable broth and coconut milk slowly. Cook, stirring often, until sauce is heated through, about 10 minutes.

Combine noodles, tofu, curry sauce, and green onion in each serving bowl.

To make the recipe kid friendly, halve the curry paste.

You can omit frying tofu so curry keeps better, travels better, and reduces fat. If choosing this option, add tofu to the curry sauce.

Info | Kerala Style Fish Curry With Coconut Milk

prep: 15 mins cook: 20 mins total: 35 mins Servings: 4 Yield: 4 servings

TAG : Vegan Coconut Curry With Tofu

Main Dish Recipes, Curries, Vegetarian,

Images of Kerala Style Fish Curry With Coconut Milk

Kerala Style Fish Curry With Coconut Milk - Lots of ginger, garlic, and the tanginess from gamboge/kudampuli along with the coconut milk makes it a rich flavorful fish curry.