Thai Red Coconut Curry Noodle Bowls

Prep time:  25 mins
Cook time:  15 mins
Total time:  40 mins
Serves: 6 SERVINGS
Ingredients
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 4 chicken breasts, cubed
  • 2 tbsp red curry paste (either homemade or storebought…though I highly recommend homemade!)
  • 2 small cans (or 1 large can) full-fat coconut milk
  • 1 can baby corn, drained and chopped
  • 1 head broccoli, cut into florets
  • 2 carrots, sliced
  • ½ each red and green bell pepper, sliced
  • ½ package rice noodles, cooked
  • Cilantro
  • Lime
Red Curry Paste
  • 1 tsp cumin
  • ¼ tsp nutmeg
  • 2 tsp coriander
  • 3 tbsp dried red chills
  • 5 garlic cloves
  • 4 small shallots, chopped
  • 1 inch piece galangal (or ginger), minced
  • 1 inch piece turmeric root, minced (or 1 tsp dried turmeric)
  • 1 tsp lime juice
  • ½ lemongrass stalk, chopped
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tbsp olive oil
  • 1 tbsp coconut oil
  • 1-2 tsp water
Instructions
  1. Add olive oil to a large frying pan on med-high heat. Once hot, add garlic and chicken, sauteeing for 5 min.
  2. Add red curry paste (you can add more or less than 2 tbsp depending on your spice tolerance…generally store-bought is far less spicy than the homemade version), then coconut milk.
  3. Add baby corn, broccoli florets and carrots, then saute for 3-4 min.
  4. Meanwhile, cook rice noodles according to package directions (generally not for more than 1-2 min in boiling water).
  5. Add bell peppers and rice noodles to pan, stirring well to combine.
  6. Serve in deep bowls, garnishing with cilantro and lime.
  7. To make red curry paste: Roast dry spices (cumin, nutmeg, coriander) in frying pan over med-high heat for approx 1-2 min until fragrant. Remove from heat. Soak red chilis in hot water up to a minute. Blend all ingredients (including roasted spices) in a Magic Bullet or food processor. Add water as needed, but try not to add any at all if possible.

 

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