Thai Yellow Tofu Curry

Thai Yellow Tofu Curry


  • 2 x Lucky Boat No. 1 Thick noodle nests
  • 20g Tofu
  • 15g Beansprouts
  • 10g Bamboo shoot slices
  • 5g Thai basil
  • 5g fresh Red chilli, finely sliced
  • 5g Wild mushrooms, sliced
  • 50ml Water
  • 2tbsp Vegetable oil
  • 25g Thai yellow curry paste
  • 300ml Coconut milk
  • 5ml Fish sauce
  • 10g Palm sugar
  • 5g Shrimp paste
  • 5g Turmeric powder
  • 5g Lemongrass, sliced
  • 5g Lime, cut into wedges
  • 5g Ginger, sliced

Serves: 2

Prep Time: 8 mins

Cook Time: 8 mins


  1. Place the Lucky Boat No. 1 thick noodles in boiling water.
  2. Remove from the heat and leave them to soak for 8 minutes until cooked.
  3. Stir frequently to separate noodles and drain.


  1. Heat the cooking oil in a pot. Add the yellow Thai curry paste, lemongrass, shrimp paste, ginger and turmeric powder. Cook for 1 minute until it deepens in colour.
  2. Add water, fish sauce, palm sugar and coconut milk. Bring to the boil and simmer for 5 minutes until the flavour intensifies.
  3. Heat a wok or pan, add the curry sauce and bring to the boil for 1 minute.
  4. Add bamboo shoot slices, wild mushrooms, chilli, bean sprouts and Lucky Boat No. 1 Thick noodles. Bring to the boil again for 1 minute.


  1. Serve into a bowl and garnish with Thai basil and fresh lime on the side.

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