Recipes that are all gluten & dairy free

Bangkok Coconut Curry Noodle Bowls

IMG_1446

Recipe by Pinch of Yum

Lately I’ve been making this curry all types of ways and it is serious restaurant quality. Halibut, chicken, vegetarian… this recipe can be manipulated with any veggie, meat, beans, etc… it’s the sauce that conjures up weird and inappropriate sounds as I eat it.


For the Coconut Curry Sauce
  • 1 tablespoon oil
  • 2 shallots
  • 1 tablespoon fresh ginger, minced (or a paste)
  • 2 tablespoons red curry paste
  • 1 14-ounce can regular coconut milk
  • 1/2 cup reduced sodium chicken or veggie broth
  • 3 tablespoons of coconut sugar
  • 1 tablespoon hot chili paste (sambal oelek)
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
For the Bowls
  • 4 ounces rice noodles
  • 1 tablespoon oil
  • half an onion, chopped
  • 1 cup chopped broccoli florets
  • 1 cup shredded carrots
  • 1 cup chopped asparagus
  • 1 cup shredded purple cabbage
  • sesame seeds for topping
  • limes for serving
  • a handful of fresh basil for serving
Noodle Bowl
  • Soak the noodles in a bowl of cod water. Start this right away - they need at least 20 minutes or so of soaking. Whey they're soft, drain and rinse.
Sauce
  • Heat the oil in a large saucepan.
  • Add the shallots and ginger; stir fry for 3-5 minutes.
  • Add the curry paste; stir fry for 1 minute.
  • Add the coconut milk, sugar, chili paste, fish sauce, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients – it should thicken slightly. If you’re adding the broth to make the sauce go farther, you might need a little extra simmer time for the sauce to thicken.
Vegetables and Assembly
  • In a large skillet, heat the oil over high heat.
  • Add the onion, carrots, broccoli, and asparagus. Stir fry for about 5 minutes until the broccoli and asparagus are bright green.
  • Add the noodles and toss around in the pan with the vegetables.
  • Add the sauce and toss together until just combined (if you cook it too long at this point, the noodles might get too sticky).
  • Serve topped with the purple cabbage and sesame seeds and a squeeze of lime or basil leaves if you want.

Serving Size
4 servings

Recipe Notes

You can always sub noodles for rice, cauliflower rice, or spaghetti squash. You can seriously throw any veggies in here. You can throw a dirty shoe in here and work miracles.

Posted To: Entree

 

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