Red Coconut Curry Noodles Recipes
RED CURRY NOODLES
Thai-inspired red curry broth over rice noodles. A quick and savory main dish.
Provided by The Angerers
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Place rice noodles in a bowl of cold water to soak.
- Combine curry paste and olive oil in a skillet over medium heat. Mix until well combined and cook for 1 to 2 minutes. Stir in water and vegetable broth. Add tofu, carrots, and onion; bring to a boil. Cover and cook until vegetables are tender, 3 to 5 minutes. Add coconut milk and bell pepper. Stir in soy sauce and chili sauce.
- Drain rice noodles and submerge in a bowl of boiling water for 2 minutes. Drain again.
- Divide rice noodles into 4 bowls. Ladle sauce and veggies right over top.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 62.4 g, Fat 25.1 g, Fiber 3.5 g, Protein 16.9 g, SaturatedFat 6.8 g, Sodium 1481.3 mg, Sugar 5.8 g
RED COCONUT CURRY NOODLES
Easy! Quick to Make! Delicious! What more could you ask for in a dish? This could be a light main dish, or a side. You can leave out the chicken, add more or different veggies, make it spicier, or less spicy. Make it your own!
Provided by AlaskaPam
Categories Curries
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, scoop the cream off the top of each can of coconut and put it in the pot. The cream will be used as the "fat" instead of oil or butter. Along with the cream, add the curry paste and ginger. Let this simmer, stirring constantly, for about one minute.
- Add the chicken and onions. Cook, stirring occasionally, until the chicken is no longer pink, about 5-6 minutes. Add the coconut milk, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer.
- Add the red pepper, broccoli slaw and/or carrots and noodles and salt. Simmer, stirring occasionally to prevent the noodles from sticking to the bottom, for about 5-8 minutes. The noodles will thicken and plump up as they absorb the liquid. The mixture will be slightly soupy when the noodles are finished cooking.
- Take the pot off the heat and let the noodles sit for about 5 minutes. The mixture will continue to thicken. Garnish with more cilantro, if desired.
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.
COCONUT RED CURRY SAUCE AND NOODLES
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a small saucepan over medium heat. Cook the mushrooms, ginger and shallots until soft, about 3 minutes. Stir in the red curry paste and cook 1 minute. Whisk in the coconut milk, and then add the cabbage, carrots and tofu and cook 5 minutes more. Remove from the heat and stir in the honey, scallions, lime juice and cilantro. Season with salt and pepper. Let cool slightly, and then toss over the noodles.
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Reviews 29Calories 621 per servingCategory Dinner
- Give your tofu a quick press with paper towels to get extra water out. Add the curry paste, tofu, and the vegetables to the pan. Stir gently, and saute until the everything is almost starting to caramelize a little bit – about 10 minutes.
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- In a large pot over medium heat, scoop the cream off the top of each can of coconut and put it in the pot. (If using light coconut milk, there won’t be cream to use, so use the 1 tablespoon oil called for in the recipe). The cream will be used as the “fat” instead of oil or butter. Along with the cream, add the curry paste and ginger. Let this simmer, stirring constantly, for about one minute.
- Add the chicken and onions. Cook, stirring occasionally, until the chicken is no longer pink, about 5-6 minutes. Add the coconut milk, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer.
- Add the red pepper, broccoli slaw (or carrots) and rice noodles and salt. Simmer, stirring occasionally to prevent the noodles from sticking to the bottom, for about 5-8 minutes. The noodles will thicken and plump up as they absorb the liquid. The mixture will be slightly soupy when the noodles are finished cooking.
- Take the pot off the heat and let the noodles sit for about 5 minutes. The mixture will continue to thicken. Garnish with more cilantro, if desired.
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From melskitchencafe.com
4.8/5 (110)Total Time 40 minsServings 6Calories 473 per serving
- Pour two cups of the broth into the bottom of the electric pressure cooker. Layer the noodles on top of each other in 5-6 layers, alternating directions (see picture in the post for a visual) so they don't clump together while cooking.
- Whisk together the coconut milk, Thai chili sauce, fresh ginger, red curry paste, garlic and salt. Pour this mixture into the pressure cooker. Do not stir.
- Secure the lid, set the valve to seal, and set the pressure cooker to cook on high pressure for 4-5 minutes. (The exact time will depend on the brand of noodles - take the al dente cooking time, cut it in half and subtract another 1-2 minutes.)
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- Bring a large pot of salted water to a boil and cook noodles according to package instructions. Undercook them just slightly, we'll continue cooking them a bit in the sauce.
- In a small pot or skillet, add the minced garlic, grated ginger and olive oil. Saute until the garlic looks slightly golden brown.
- Add the coconut milk and all remaining ingredients to the pot (aside from the cornstarch) with the garlic and whisk until smooth.
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- Place the rice noodles in a large bowl of hot water. Let sit for 5 minutes to soften just until the noodles are pliable.
- Add the curry paste to a large skillet on medium-high heat. Let cook for about 1 minute to allow the aromas to come out. Then add the garlic and let cook for another minute
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- Combine the raw chicken with 1 teaspoon of cornstarch and 1 teaspoon vegetable oil. Set aside while you prepare the rest of the ingredients.
- When you’re ready to cook, heat a wok over medium high heat, and add a tablespoon of vegetable oil, along with the chicken. Stir-fry the chicken until opaque, remove from the pan, and set aside.
- Add the red curry paste. Fry for one minute, and add the coconut milk. Add the noodles and stir-fry, loosening up the noodles as you go.
- Add the red bell pepper and stir-fry for 1 minute. Add the cooked chicken, bean sprouts and scallions and cook for another 2 minutes, until the scallions are wilted.
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- In a pot, bring the chicken broth to a boil. Add the chicken breast and boil until cooked through. Transfer the chicken to a plate; shred when cooled. Cook the shrimp in the broth, and then transfer to a plate.
- Add the coconut milk, garlic, red curry paste and fish sauce to the broth. Mix until the paste is thoroughly incorporated. Reduce the heat to low and allow to simmer for 15 minutes.
- In a separate pot, boil water and cook the ramen according to the package instructions. Drain and flush with cold water.
- Divide the noodles evenly between 4 bowls. Top with shrimp and chicken. Ladle the broth, as much or as little as you'd like, over the top. Garnish with toppings and serve with lime wedges.
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