Gluten-Free, Vegan Spicy Thai Tofu Curry in Coconut Milk, Served With Rice Noodles

Pictures make you hungry! This vegan and gluten-free, spicy Thai tofu curry in coconut milk, served with rice noodles will blow your taste buds. We were inspired whilst travelling in Cambodia. We took this lovely cooking class in Siem Reap, called Country-side Cooking Class. You can be sure to have a truly amazing experience in their cooking class!  We brought back some tips and used them in  this mouth-watering, healthy and low-fat meal which is super quick and easy to make.

Cook & prep time: 20-30 mins


  1. In a wok, heat a little oil
  2. Add 3 cloves of garlic, 1 small chopped white onion and a thumb size piece of finely chopped ginger
  3. Now add 1/2 tsp ground turmeric and half tsp of pink Himalayan salt, 1.5 tbsp coconut palm sugar (or brown sugar), 1 tsp mild curry powder
  4. Then add finely chopped green/red chillies (to taste), chopped macadamia nuts and mix for few mins
  5. Add broccoli, baby corn, beansprouts, peppers, pak choi and tofu and stir-fry for few mins before adding a can of coconut milk
  6. Pour in 1/4 litre of veg stock and simmer for 10 mins on medium-low heat
  7. Take off the heat and allow to cool for 5 minutes
  8. Serve with glass or rice noodles (or rice) and garnish with coriander (optional)