Serves 4
Prep time: 20 minutes
Cooking time: 15 minutes
Ingredients
1-2 tsp cooking oil of choice
1 tsp garlic
1 capsicum sliced thinly
1 handful green beans
1 small tin bamboo shoots
2 cups vermicelli rice noodles
1/4 cup Thai red curry paste
1 can coconut cream
1 packet firm tofu sliced
1 scoop (30g) True WPC in Natural
4 cups vegetable stock
Method
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Heat oil in a pan, add garlic & cook for 1 minute until fragrant.
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Add capsicum and green beans and cook for a few minutes until tender.
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Transfer to a big pot and add the bamboo shoots, rice noodles, curry paste and coconut cream, stirring until combined. Add the veggie stock and allow to simmer to absorb maximum flavour.
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Place protein powder in a bowl and roll the sliced tofu in to coat evenly. Add to a hot pan with some cooking oil and fry until tofu starts to brown.
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Once you have served the curry into separate bowls place the tofu on top evenly. Enjoy!
