Ingredients with Measurements:
- 1 package of rice noodles (8 oz)
- 1 can of coconut milk (13.5 oz)
- 2 tablespoons of red curry paste
- 1 tablespoon of fish sauce
- 1 tablespoon of brown sugar
- 1 tablespoon of lime juice
- 1 tablespoon of vegetable oil
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 1 cup of sliced mushrooms
- 1 cup of bean sprouts
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped green onions
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Soak the rice noodles in hot water for 10-15 minutes until they are soft. Drain and set aside.
2. In a large pot, heat the coconut milk over medium heat. Add the red curry paste, fish sauce, brown sugar, and lime juice. Stir until well combined.
3. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the sliced red bell pepper, yellow onion, and mushrooms. Stir-fry for 2-3 minutes until the vegetables are tender.
4. Add the cooked rice noodles and bean sprouts to the wok. Stir-fry for another 2-3 minutes until the noodles are heated through.
5. Pour the curry sauce over the noodles and vegetables. Stir until everything is well coated in the sauce.
6. Season with salt and pepper to taste.
7. Garnish with chopped cilantro and green onions.
8. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat for the curry sauce
- Medium-high heat for stir-frying the vegetables and noodles
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 390
- Total fat: 20g
- Total carbohydrates: 47g
- Protein: 7g
Substitutions for ingredients:
- Shrimp or chicken can be added for protein
- Tofu can be used instead of meat for a vegetarian option
- Different vegetables such as carrots or broccoli can be added or substituted
Variations:
- Green curry paste can be used instead of red curry paste for a different flavor
- Coconut cream can be used instead of coconut milk for a richer sauce
- Different types of noodles such as egg noodles or udon noodles can be used
Tips and tricks:
- Be careful not to overcook the rice noodles as they can become mushy
- Adjust the amount of curry paste to your desired level of spiciness
- Add more lime juice for a tangier flavor
Storage instructions:
- Store any leftovers 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 individual bowls with chopsticks and a spoon
- Garnish with lime wedges and sliced jalapenos
Garnishes:
- Chopped cilantro
- Chopped green onions
- Lime wedges
- Sliced jalapenos
Pairings:
- Thai iced tea or a cold beer
Suggested side dishes:
- Spring rolls
- Fried rice
- Thai salad
Troubleshooting advice:
- If the curry sauce is too thick, add a splash of water or chicken broth to thin it out
- If the noodles are too dry, add a little more curry sauce or vegetable oil to moisten them
Food safety advice:
- Make sure to cook the noodles and vegetables thoroughly to avoid any foodborne illnesses
Food history:
- Curry Mee is a popular dish in Malaysia and Singapore, with variations in Thailand and other Southeast Asian countries
Flavor profiles:
- Spicy, creamy, tangy, and savory
Serving suggestions:
- Serve hot as a main dish for lunch or dinner
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Region: Thai