RED CURRY NOODLES

We love curries of all kinds in our house! This coconut red Thai curry is extremely simple to make and oh so creamy. Feel free to mix it up with your favorite vegetables!

I think the key to a creamy curry is a high-quality coconut milk. Remember, when a recipe calls for coconut milk, it is almost always referring to the cans, not the cartons. If you’re in the States and have a Target near you, check out their Good & Gather line. I happened to discover that they have the BEST COCONUT MILK I’ve ever had in my life. (You know, apart from the fresh coconut milk my brother-in-law makes from their own coconut trees in Hawaii.)

If you want to make a great curry, try out the different coconut milks that are accessible to you to find the best one. Look for creamy, not chunky. A sweet aroma when you open the can. And a vibrant, white color.

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Ingredients

2 packages of Thai rice noodles, or ramen noodles

1/2 onion, sliced into crescents

2 cloves of garlic, minced or pressed

1-inch piece of ginger, minced

1 4-oz jar red Thai curry paste (we like this one)

4 Yukon gold potatoes, cubed

1 handful of snow peas, trimmed and halved

1/2 red bell pepper, sliced

1 carrot, peeled and cut into medallions

1 13.5-oz can coconut milk

2 c. veggie broth

3 tbsp coconut aminos or tamari or soy sauce

1/2 c. frozen green peas

Cilantro, green onions, and sriracha for topping

Method

1. Cook noodles according to package, rinse with cold water to prevent sticking, and set aside.

2. In a large pot over medium heat, sauté onions, garlic, and ginger in a bit of water until soft and fragrant, about 5 minutes. Continue adding bits of water at a time throughout the cooking process to prevent sticking. This is how to cook without oil.

3. Stir in curry paste until nice and hot.

4. Add potatoes, snow peas, bell peppers, and carrots. Stir together.

5. Add coconut milk, veggie broth, and coconut aminos. Cover and bring to a boil. Reduce heat and simmer for about 20 minutes. The longer you simmer, the thicker it will get.

6. At the end, add in the green peas so they quickly thaw and don’t over cook.

7. Serve over your rice noodles and top with cilantro, green onion, and sriracha.

   TIP: Do not store the noodles and broth together for leftovers. The noodles will absorb all the broth and become mushy.