THAI RED CURRY NOODLES WITH VEGETABLES
Think of this dish as red curry noodles, version 2.0. By doctoring up jarred red curry paste with fresh chile, garlic, ginger, lemongrass and spices, this dish gets a much more complex, intense flavor than the usual version. Once you have all the ingredients at the ready, the dish comes together quickly. And you'll have enough leftover curry paste to make this again, even faster the next time. Omit the fish sauce (use soy instead) and egg to make this a vegan dish.
Provided by Melissa Clark
Categories dinner, curries, noodles, main course
Time 50m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Prepare the curry paste: In a blender or mini food processor, combine cilantro, garlic, shallot, chile, red curry, coconut oil, ginger, lemongrass, zest and juice of 1 lime, fish sauce, curry powder, cumin and coriander. Blend into a paste, scraping down the sides of the blender as needed. If mixture is too thick to blend, add teaspoon or two of water as needed.
- In a large skillet, heat coconut oil over medium heat. Stir in mushrooms, half the scallions, garlic, chile and a large pinch of salt. Sauté until golden, 10 to 12 minutes.
- Meanwhile, cook the noodles according to package directions. Drain and set aside.
- Stir 1/4 cup curry paste mixture into skillet and cook until fragrant and darkened, 1 to 2 minutes. Stir coconut milk into skillet along with remaining 1 1/2 tablespoons fish sauce, and juice of 1/2 lime.
- Add red pepper, snow peas and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until vegetables are softened, 3 to 5 minutes. Stir in bok choy and cook until wilted, 2 to 4 minutes longer.
- Fold in noodles, tossing until coated with sauce and heated through. Add fish sauce or lime juice to taste, and pass lime wedges at the table. Top with remaining scallions and any of the optional garnishes. Serve with lime wedges on the side. Store the extra curry paste in the refrigerator for up to 3 weeks, or freeze for up to 3 months.
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Nalubega Babrah
[email protected]I'm not a big fan of Thai food, but this dish was surprisingly good. The curry was flavorful and the vegetables were cooked perfectly.
arhan alam
[email protected]This recipe was easy to follow and the dish turned out great! The curry was flavorful and the vegetables were cooked perfectly.
Deb Butler
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. The flavors were great and the vegetables were cooked perfectly.
Kiesha Clay
[email protected]I'm not a big fan of Thai food, but this dish was surprisingly good. The curry was flavorful and the vegetables were cooked perfectly.
Maina Dennis mwangi
[email protected]This recipe was easy to follow and the dish turned out great! The curry was flavorful and the vegetables were cooked perfectly.
Daniel Dominic
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. The flavors were great and the vegetables were cooked perfectly.
JD Jihad
[email protected]I'm not a big fan of Thai food, but this dish was surprisingly good. The curry was flavorful and the vegetables were cooked perfectly.
Elvis Shilaho
[email protected]This recipe was easy to follow and the dish turned out great! The curry was flavorful and the vegetables were cooked perfectly.
Brandon Millz
[email protected]I loved this dish! The curry was creamy and flavorful, and the vegetables were cooked perfectly. I would definitely make this again.
Devandre Jackson
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. The flavors were great and the vegetables were cooked perfectly.
Julissa Palalto
[email protected]This recipe is a keeper! The curry was flavorful and the vegetables were cooked perfectly. I especially loved the addition of lime leaves and lemongrass.
Cooking Fun
[email protected]I made this dish for a party and it was a hit! Everyone loved the unique flavors and the vibrant colors. I will definitely be making this again.
Ana María Peraza Avila
[email protected]This dish was easy to make and so delicious! I loved the combination of flavors and textures. The vegetables were crisp-tender and the curry sauce was rich and creamy.
Keddy Wambui
[email protected]I'm not usually a fan of red curry, but this dish changed my mind. The curry was flavorful without being too spicy, and the noodles were perfectly cooked. I'll definitely be making this again.
Sakib Mollah
[email protected]This red curry noodle dish was fantastic! The flavors were bold and authentic, and the vegetables were cooked perfectly. I especially loved the creamy coconut milk broth.