Red Thai Curry noodles
Not sure where this idea came from, but it’s probably inspired by something I’ve seen on mob - this feels like something they’d do.
Its such a quick & easy 10 minute dinner, and can be vegan too :P
I used coconut collab’s vegan coconut cream to make this, and I’m never using normal cream again. It’s the sweetest, tastiest cream I’ve ever had.
Recipe
THE BROTH
1 tsp minced ginger
1 tsp minced garlic
1 tbsp sesame oil
1 tbsp red thai curry paste
1 cup milk of choice
1 cup water
Optional: 1 tbsp coconut yogurt
4 tbsp coconut cream
1 tsp tomato paste
1 portion noodles of choice - I used flat rice noodles
1/2 carrot, julienned
1 portion cooked chicken pieces, fried
TO TOP
1/4 lime slice
Coriander to top
Peanuts to top
Chilli oil to top
1 spring onion, finely sliced
Method
To a small saucepan, add your sesame oil, minced garlic and ginger, and fry until golden on medium heat for a few minutes.
Once your garlic has browned, add your curry paste, coconut yogurt, cream, milk and water, and simmer the broth for a couple of minutes.
Fry your chicken pieces in a frying pan, in some sesame oil, whether cooked or uncooked, to make them crisped and browned.
Once your chicken is cooked, set aside, then soak your rice noodles in boiling water for 2-3 minutes. Drain, then add to your red curry broth.
Add tomato paste, if needed for flavour, then stir through well.
Add your julienned carrots to the noodles, then pour the noodles into your serving bowl.
Top with your chicken, sliced spring onion, chilli oil, 1 tbsp coconut cream, peanuts and coriander.
Notes + Variations:
Tamarind sauce will result in a lighter colour, but it’s not essential. So, if you don’t have access to it, Ketchup does the same job.
