Bangkok Coconut Curry Noodles

Photo & Recipe from: Pinch of Yum

Ingredients:

For Sauce:

1 Tbsp oil

2 shallots

1 Tbsp fresh ginger, minced

2 Tbsp red curry paste

1 14-oz can regular coconut milk

1/2 cup chicken or veggie broth (optional)

3 Tbsp sugar

1 Tbsp hot chili paste

2 Tbsp fish sauce

2 Tbsp soy sauce

For Bowls:

4 oz brown rice noodles

1 Tbsp oil

half onion, chopped

1 cup chopped broccoli florets

1 cup shredded carrots

1 cup chopped asparagus

1 cup shredded red cabbage

sesame seeds, for topping

limes, for serving

Directions:

1. Noodles: Prepare noodles according to package.

2. Sauce: Heat the oil in a large saucepan. 

Add shallots and ginger; stir fry for 3-5 minutes. 

Add curry paste; stir fry for 1 minute. 

Add coconut milk, sugar, chili paste, fish sauce, and soy sauce. 

Simmer for 15 minutes or so while you prep the rest of the ingredients – should thicken slightly. 

If you’re adding broth to make sauce go farther, you might need a little extra simmer time to thicken.

3. Vegetables and Assembly: In a large skillet, heat the oil over high heat. 

Add onion, carrots, broccoli, and asparagus. 

Stir fry for about 5 minutes until broccoli and asparagus are bright green. 

Add noodles and toss around in the pan with the vegetables. 

Add sauce and toss together until just combined (if you cook too long, noodles get too sticky). 

Serve topped with red cabbage and sesame seeds and a squeeze of lime.