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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Wendwosen Desitaw
[email protected]This dish was just okay. The sauce was a bit too sweet for my taste and the vegetables were slightly overcooked.
Marlon Williams
[email protected]I'm not a huge fan of Thai food, but this dish was surprisingly good. The flavors were very well-balanced and the noodles were cooked perfectly.
Shajalal Shajalal
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. I'll definitely be making it again, but I'll use less chili next time.
Aarionna Martin
[email protected]I've made this dish several times and it's always a hit with my family. The sauce is so flavorful and the vegetables are always cooked perfectly.
Md Rohit
[email protected]This is my new go-to recipe for Thai red curry noodles. It's so easy to make and the flavors are amazing! I love that I can use whatever vegetables I have on hand.
E_R Gaming
[email protected]I'm not sure what went wrong, but my dish turned out really bland. I followed the recipe exactly, but it just didn't have any flavor.
Harjokeh Hardeh
[email protected]This dish was absolutely delicious! I loved the combination of the sweet and sour sauce with the crispy vegetables.
TECHNICAL HAMEED
[email protected]I thought this recipe was just okay. The flavors were a bit too strong for my taste. I think I'll stick to my usual Thai curry recipe.
Portia Harmony
[email protected]This dish was a disappointment. The sauce was watery and the vegetables were overcooked.
Nipayon Chakma
[email protected]Overall, this was a great recipe. The noodles were cooked perfectly and the sauce was flavorful and delicious. I would definitely make this again.
Fahad Ghafoor
[email protected]This dish was a bit bland for my taste. I think I would have liked it better if I had added more curry paste.
Ibad safi
[email protected]I love this recipe! It's so easy to make and the results are always delicious. I've made it several times and it's always a hit with my family and friends.
micheal alrabbah
[email protected]This was my first time making Thai red curry noodles, and it turned out great! The recipe was easy to follow and the dish was delicious.
Abygale Black
[email protected]The flavors in this dish were amazing! I especially loved the combination of the red curry paste and the coconut milk.
Juma Salat
[email protected]This dish was a bit too spicy for me, but I still enjoyed it. I'll definitely be making it again, but I'll use less curry paste next time.
Jaslyn
[email protected]I followed the recipe exactly and it turned out great! The only thing I would change is to add more vegetables.
Ogwu Bliss
[email protected]This is one of the best Thai curry noodle dishes I've ever had. The broth is so flavorful and the noodles are perfectly cooked. I will definitely be making this again!
Stellastina Appiah
[email protected]I'm not a huge fan of spicy food, but this dish was surprisingly mild. The coconut milk really mellowed out the heat of the curry paste.
Kr rawat
[email protected]This Thai red curry noodle dish was an absolute delight! The flavors were incredibly balanced and delicious, with the perfect amount of heat. The vegetables were cooked perfectly, still retaining a slight crunch, and the noodles were cooked to perfec