Red Curry Noodles with Crispy Tofu

If you’ve been following us for a while, you know we adore a good noodle recipe that incorporates lots of spicy Asian flavors. We love eating traditional Thai curry, but now that the weather is getting warmer, the idea of a big bowl of soupy curry isn’t quite as welcome as it is in the winter. To get all of those same flavors without the soup, we created this red curry noodle bowl that has all of the flavors of our favorite curry recipes but with a texture and consistency that is more similar to a stir fry. The noodles are sticky and exploding with flavor. The key to making this a one pan recipe is to find noodles that are pre-cooked (or instant) in the Asian aisles of your grocery store. They soak up the curry and thicken as they heat in the sauce for the perfect slurping consistency.

Red Curry Noodles with Crispy Tofu

  • Servings: 4
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  We love the combination of the spicy red curry, creamy coconut milk, and crispy tofu in this dish.


  • 1 package extra firm tofu
  • 1 tbs vegetable oil
  • 1 tbs fresh garlic, finely chopped
  • 1 tbs fresh ginger, finely chopped
  • 1/4 cup red curry paste
  • 2 tsp soy sauce
  • 1 can full fat coconut milk
  • 16 oz of your favorite precooked rice noodles- we prefer more of a ramen/stir fry noodle for this recipe
  • 1 cup snap peas, ends trimmed and cut into small bite sized pieces
  • chili oil, for garnish
  • fresh basil leaves, for garnish
  • fresh cilantro, for garnish


  1. Drain the tofu of any liquid in the packaging. Use a kitchen towel or paper towels to press as much of the water out of the tofu as possible without destroying its shape. Cut the tofu into bite sized pieces and again, gently press the water out of the tofu.
  2. Heat a large sauté pan with vegetable oil. Add the tofu to the pan and season the tofu with salt. Cook over medium heat for about 15 minutes, rotating the tofu half way through, or when it is starting to brown. Remove the tofu from the pan, leaving behind any oil that is left in the pan after cooking.
  3. Add the ginger and garlic to the pan. If there is no oil left from the tofu, add a tablespoon of the fat from the coconut milk to the pan. Cook the garlic and ginger for 2-3 minutes, or until fragrant. Add the red curry paste to the pan and cook another 2 minutes.
  4. Add the soy sauce and coconut milk to the pan. Stir well so that everything is combined and let the coconut mixture simmer for about 3 minutes, or until it reduces by about 25%. Add the noodles and snap peas to the red curry mixture and toss well to coat. Cook for a few minutes, or until the noodles are cooked through. Add the tofu back into the pan and again toss to coat.
  5. Serve the noodles and tofu into large bowls for serving. Garnish the noodles with fresh basil and cilantro, and a drizzle of chili oil, if desired.

Semi-Homemade Massaman Curry

When Tuck’s mom and dad came home from Thailand, we were gifted with the ultimate arrangement of spices and curry mixes to try. We have loved making them these past few months and have found that modifying this dish is super easy and a fun way to experiment in the kitchen. Because we love spicy, we have added spicy Thai chilies to give the curry a kick. Feel free to incorporate vegetables that you have on hand and approach to make this a complete meal. We know that you probably won’t be able to find the exact packets that we used from Thailand but have included a link to something similar that you can purchase. Most mainstream grocery stores will have curry packets in the Asian aisle as well.

Semi-Homemade Massaman Curry

Makes: 4 servings

Prep Time: 25 minutes Total Time: 40 minutes


  • 1 packet Massaman curry mix (similar here)
  • 1 can full fat coconut milk
  • 1 onion, sliced
  • 1 package boneless, skinless chicken thighs cut into strips
  • 2 cups water
  • 4 – 10 thai chilis
  • chopped green onion (optional)
  • 3 -4 cups rice or 1 package thai rice noodles


  1. Add the curry mix and 1/2 of the can of coconut milk to a pan and bring to a boil. Be sure to stir thoroughly until the mix is fully incorporated into the coconut milk.
  2. Add the chicken and onion and cook for 5 minutes. The chicken does not need to be fully cooked through.
  3. Add the water and Thai chilis and simmer on low heat for 30 minutes. Keep the lid off the pan so that some of the water can evaporate.
  4. While the curry in cooking, cook the rice or noodles according to the package directions.
  5. Serve the curry over rice and noodles, hot. Add the green onions on top for garnish.

Instant Pot Dal (Lentil Curry)

Last week Tate asked you via Instagram stories what kind of recipes you wanted to see from us in the new year. We got quite a few responses asking for vegetarian dishes and plant based dishes, which led us to the creation of this recipe! When brainstorming plant-based entrees, we immediately reached for lentils, which are high in protein and low in carbs. We LOVE Indian food at Tuck & Tate and consider eating Indian anytime we are searching for comfort food. Dal is a lentil curry that has the consistency of something between a porridge and a stew depending on where you eat it. It can be served as a side dish or as a vegetarian entree. We like to serve it with rice and peas for a quick, vegetarian dinner on a work night.

We love that Indian dishes tend to have ingredients that help fight inflammation, boost immunity, and detox the body. Turmeric, ginger, garlic, and coriander do a double combo of fighting off illnesses floating around in the air and maintain our health from the inside out. Making this recipe using the pressure cooker setting of the instant pot cuts out a bunch of time in the kitchen, but if you don’t have one you can easily make this on the stove top. Instructions for stove top cooking are at the bottom of the recipe.

Instant Pot Dal (Lentil Curry)

Makes: 4 servings as an entree, 6-8 as a side dish

Prep Time: 15 minutes Cooking Time: 20 minutes

Total Time: 35 minutes


  • 2 tbs vegetable oil or coconut oil
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbs fresh ginger, minced
  • 2 vine tomatoes, large dice
  • 1 jalapeno, seeds and stem removed, minced
  • 2 cups red lentils
  • 1 tbs curry powder
  • 1 tbs cumin
  • 2 tsp turmeric
  • 2 tsp coriander
  • 1 can coconut milk
  • 2 cups vegetable stock (or chicken stock if you prefer)
  • salt and pepper to taste


  1. Heat your Instant Pot on the medium “saute” setting.
  2. Add the vegetable oil, yellow onion, garlic, and ginger to the pot. Saute for 4-5 minutes, or until the onions start to become translucent. If at any time the pot becomes too hot and the ingredients start to burn on the bottom of the pan, reduce the heat setting to low on the Instant Pot.
  3. Add the tomatoes, jalapeno, lentils and spices (curry powder – coriander) to the pot. Saute another 3-4 minutes, or until the jalapeno and spices start to become fragrant.
  4. Add the coconut milk and vegetable stock to the pot. Cover with the Instant Pot lid and set to the “high pressure cook” setting. Make sure the vent release is closed and set the timer to cook the lentils for 10 minutes. We allowed for 20 minutes in this cooking time because of the times it takes the Instant Pot to reach the pressure level to start cooking.
  5. After the 10 minutes, release the steam from the Instant Pot. Remove the lid and give everything a good stir. Season to taste with salt and pepper and serve with rice, naan, or any other desired Indian dishes.

** To make this recipe exclusively on the stove top, soak the lentils for 30 minutes while you prep the rest of the ingredients. Cook everything in a stove top pot, add the liquids, and cook covered for 25- 30 minutes or until the lentils have reached your desired texture.

Thai Chicken Curry

If you’ve been following us here for a while, you know that we at Tuck & Tate love us some Asian food. Thai curry to be one of those bites that tastes so warm and comforting, but can be overwhelming to cooks that are unfamiliar with Thai ingredients. After posting a very authentic khao soi recipe that Tuck’s parents learned while they were traveling in Thailand, we decided to create a second curry recipe that is a little more approachable. All of these ingredients can be found at your local grocery store.

The best part of cooking curry is that you can be as creative as you want with the vegetables and protein. This basic recipe will hold up well with any of those leftover veggies you have in your fridge. This is also a perfect recipe for eating clean in the new year. It can be vegetarian by swapping the chicken for tofu, and is already dairy free thanks to coconut milk for creaminess and flavor.

Thai Chicken Curry
Makes: 4 servings
Prep Time: 10 minutes Total Time: 45 minutes


  • 2 tbs canola oil
  • 2 cloves of garlic, diced
  • 1 tbs fresh ginger, diced
  • 1 yellow onion
  • 1 eggplant
  • 1 red and yellow bell pepper
  • 1 lb boneless, skinless chicken thighs
  • 3 tbs red curry paste
  • 2 cans low-fat coconut milk
  • 1 bag snap peas
  • 2 cups of cooked rice


  1. Chop the onion, eggplant, red and yellow peppers into bite sized pieces.
  2. Heat a soup pot to medium heat. Add the oil, garlic, and ginger and saute for 2 minutes. Add the onion, eggplant and peppers and cook for 5 minutes or until you see the vegetables starting to brown and soften.
  3. Move the vegetables to one side of the pot and add the chicken thighs. Cook for 2-3 minutes on each side so that the chicken is browned. Stir in the vegetables.
  4. Add the curry paste and coconut milk to the pot. Stir well to combine and bring the pot to a boil. Lower the heat to a simmer and add the snap peas. Cook for 20-30 minutes on simmer.
  5. Serve over rice and enjoy!