bangkok coconut curry noodles
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.
prep time
15 Min
cook time
25 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- COCONUT CURRY SAUCE
- 1 tablespoon olive oil
- 2 small shallots minced
- 1 tablespoon each fresh ginger minced and red curry paste
- 14 ounces can coconut milk
- 1 cup chicken stock
- 1 tablespoon garlic chili sauce
- 1/4 cup brown sugar
- 2 tablespoons each fish sauce and soy sauce
- NOODLES AND VEGETABLES
- 4 ounces rice noodles
- 1 tablespoon olive oil
- 1 small red onion sliced
- 1 cup each broccoli florets, shredded carrots, chopped asaparagus, and shredded purple cabbage
- 1 - lime juiced
- 1/4 cup fresh basil chopped
How To Make bangkok coconut curry noodles
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Step 1Noodles Prepare the noodles according to package directions. drain and set aside.
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Step 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.
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Step 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
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Step 4Add the lime juice and serve with purple cabbage and basil on top.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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