Ingredients with Measurements:
- 8 oz rice noodles
- 1 tbsp coconut oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste
- 1 can coconut milk
- 1 cup vegetable broth
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Large skillet
Step-by-step instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat coconut oil over medium heat. Add onion, garlic, and ginger. Cook until onion is translucent, about 5 minutes.
3. Add red curry paste and stir for 1 minute.
4. Add coconut milk, vegetable broth, soy sauce, and brown sugar. Bring to a simmer and let cook for 5 minutes.
5. Add red bell pepper, broccoli, and mushrooms. Cook until vegetables are tender, about 10 minutes.
6. Add lime juice and season with salt and pepper to taste.
7. Divide cooked rice noodles into bowls and top with coconut curry vegetable mixture.
8. Garnish with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 47g
Protein: 6g
Sodium: 500mg
Sugar: 8g
Substitutions for ingredients:
- Chicken or shrimp can be added for protein instead of vegetables.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add diced tofu for a vegetarian protein option.
- Swap out rice noodles for udon noodles or soba noodles.
- Use green curry paste instead of red curry paste for a different flavor profile.
Tips and tricks:
- Make sure to not overcook the vegetables to keep them crisp and tender.
- Use full-fat coconut milk for a creamier texture.
- Adjust the amount of red curry paste to your desired level of spiciness.
Storage instructions:
Store leftover coconut curry noodle bowl in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with chopsticks and a lime wedge on the side.
Garnishes:
Fresh cilantro and lime wedges.
Pairings:
Pair with a crisp white wine or a cold beer.
Suggested side dishes:
Serve with a side of steamed rice or a side salad.
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or coconut milk.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the vegetables to the appropriate temperature to avoid any foodborne illnesses.
Food history:
Coconut curry noodle bowls are a popular dish in Southeast Asia, particularly in Thailand and Vietnam.
Flavor profiles:
This dish has a creamy and spicy flavor profile with hints of sweetness from the coconut milk and brown sugar.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Thai