Coconut Curry Noodle (Print Version)
# Ingredients:
01 -
1 medium red onion, sliced thin.
02 -
2 medium carrots, cut into thin strips.
03 -
2 stalks of celery, sliced up.
04 -
1 large yellow bell pepper, cut into strips.
05 -
1 large red bell pepper, cut into strips.
06 -
1 package rice vermicelli noodles (400-500g).
07 -
6 garlic cloves, minced finely.
08 -
6 tablespoons red curry paste.
09 -
1 tablespoon grated fresh ginger.
10 -
4 cups broth (veggie or chicken).
11 -
1 can (13.5 oz) coconut milk.
12 -
Juice squeezed from 1 lime.
13 -
¼ cup of chopped parsley or cilantro.
14 -
Salt and pepper, as needed for taste.
15 -
Some cooking oil.
# Instructions:
01 -
Warm some oil in a big pot over medium heat. Toss in the peppers, celery, onion, and carrots. Stir and keep cooking for 4 minutes until they’re tender but still have a little crunch.
02 -
Stir in the curry paste, chopped garlic, and grated ginger. Let it cook for around 2 minutes until it smells incredible.
03 -
Add broth and give everything a good mix. Turn the heat up until it boils, then lower it to a gentle simmer for 15 minutes so the flavors mingle.
04 -
At the same time, boil noodles in another pot for about 1-2 minutes. Drain, rinse under cold water, and stir once in a while so they don’t stick.
05 -
Pour in the coconut milk and let it simmer for a little over 10 minutes to thicken up. Add the cilantro, lime juice, and cooked noodles. Don’t forget to check the seasoning with salt and pepper.
# Notes:
01 -
Keep noodles separate if you’re not eating right away—they’ll stay fresher.
02 -
Use more or less curry paste depending on how spicy you like it.
03 -
This dish can be made ahead and gently reheated later.