Bangkok Coconut Curry Noodles Recipes
THAI COCONUT CURRY NOODLES
I found this recipe on the back of a noodle pack while wandering in the grocery store one day. We really enjoyed it, but added more veggies to make it a little healthier. It's a great weeknight meal, as quite quick to prepare.
Provided by Heydarl
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Separate noodles in hot water, as per instructions on the packet. Drain & keep warm.
- In a medium saucepan, heat the coconut mild on low heat and slowly stir in the curry paste. When it begins to simmer, add in the remaining ingredients, except for the port and snow peas. Stir for around 2 minutes then add the port and heat until the pork is cooked.
- Stir in the noodles and snow peas and serve.
BANGKOK COCONUT CURRY NOODLES
The original recipe called for 2 to 3 tbsp red curry paste but thats to hot for me so I just added 1 tbsp. Healthy and tasty noodle bowl.
Provided by barbara lentz
Categories Pasta
Time 40m
Number Of Ingredients 16
Steps:
- 1. Noodles Prepare the noodles according to package directions. drain and set aside.
- 2. Sauce Heat the oil in a large saucepan. Add the shallots and ginger stir fry for 3 minutes. Add the curry paste and cook 1 minute. Add the coconut milk, broth, sugar, chili paste, fish and soy sauce. Bring to a boil reduce heat to medium low and simmer 20 minutes.
- 3. Vegetables In large skillet add the oil. add the onions, carrots, broccoli, and asparagus. Stir fry about 5 minutes. Add the noodles and sauce. Cook until warmed through
- 4. Add the lime juice and serve with purple cabbage and basil on top.
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