Bangkok Coconut Curry Noodles

barbara lentz


The original recipe called for 2 to 3 tbsp red curry paste but thats to hot for me so I just added 1 tbsp. Healthy and tasty noodle bowl.


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15 Min
25 Min
Stove Top


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1 Tbsp
olive oil
2 small
shallots minced
1 Tbsp
each fresh ginger minced and red curry paste
14 oz
can coconut milk
1 c
chicken stock
1 Tbsp
garlic chili sauce
1/4 c
brown sugar
2 Tbsp
each fish sauce and soy sauce


4 oz
rice noodles
1 Tbsp
olive oil
1 small
red onion sliced
1 c
each broccoli florets, shredded carrots, chopped asaparagus, and shredded purple cabbage
lime juiced
1/4 c
fresh basil chopped

How to Make Bangkok Coconut Curry Noodles


  • 1Noodles
    Prepare the noodles according to package directions. drain and set aside.
  • 2Sauce
    Heat the oil in a large saucepan. Add the shallots and ginger stir fry for 3 minutes. Add the curry paste and cook 1 minute. Add the coconut milk, broth, sugar, chili paste, fish and soy sauce. Bring to a boil reduce heat to medium low and simmer 20 minutes.
  • 3Vegetables
    In large skillet add the oil. add the onions, carrots, broccoli, and asparagus. Stir fry about 5 minutes. Add the noodles and sauce. Cook until warmed through
  • 4Add the lime juice and serve with purple cabbage and basil on top.

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About Bangkok Coconut Curry Noodles

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Asian

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