Thai Red Curry Coconut Noodles
These noodles are an excellent choice for those super-hungry evenings when time is limited and you're craving a vegan meal. Don't hesitate to substitute your preferred quick-cooking vegetables and adjust the amount of curry paste according to your desired level of spiciness. Remember to keep stirring once you add the noodles, as they can adhere to the bottom of the pot if left in one spot for too long.
Ingredients
- 2 tbsp. vegetable oil
- 5 to 6 tbsp. Thai red curry paste, depending on spice preference
- 2 cloves garlic, minced or grated
- 2 tsp. fresh ginger, minced or grated
- 1 (13.5-oz) can full-fat coconut milk
- 3 1/2 c. water
- 1 lb. (16-oz.) rice noodles
- 2 medium bell peppers, thinly sliced
- 5 oz. sliced shiitake mushrooms
- 1/2 medium yellow onion, thinly sliced
- 1 c. cilantro leaves, divided
- 1 tbsp. kosher salt
- Juice of 1 lime, plus more lime wedges for serving
- Fresh Thai basil, for garnish (optional)
Instructions
- In a large pot over medium-high heat, heat oil. Add curry paste, garlic, and ginger and cook until paste appears to dry out and is very fragrant, about 2 minutes.
- Add coconut milk and stir to combine, scraping up any brown bits on the bottom of the pan. Add water, noodles, vegetables, half the cilantro, and salt. Bring to a boil over medium and cook, stirring frequently, until noodles are cooked, about 10 minutes.
- Stir in lime juice. Serve garnished with remaining cilantro leaves, lime wedges, and Thai basil, if desired.
Nutrition
Fiber: 7gCalcium: 305mgIron: 4mg
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