BANGKOK COCONUT CURRY NOODLE BOWLS

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These Coconut Curry Noodle Bowls are quick to throw together and packed with veggies and brown rice noodles. Healthy AND easy.

I’m eating this Coconut Curry Noodle Bowl for L and D consistently at the present time and I suppose you could say it’s going okay.

Okay as in – > smooth coconut curry sauce sticking to brown rice noodles (these are the ones I purchase) with dazzling green asparagus chunks and crunchy broccoli chomps and carrot shreds and basil strips and somewhat fly of purple cabbage, since we are in general with regards to eating the rainbow around here. That is SO MUCH MORE than okay in my hot noodle cherishing book.

Does it prevail upon your heart considerably more on the off chance that I reveal to you it takes under 30 minutes to make?

It’s reality. The previous evening I made this for supper (once more) – I began things around 8:30pm, and we had our steaming rainbow bowls of it on the table before 9pm. So take one of two things from that: a) I’m not lying when I say this is a brief super-quick in and out little coconut curry noodle bowl supper, as well as b) we are those individuals who have supper at 9pm.

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These are the best Coconut Curry Noodles Bowls! Homemade (and super easy) coconut curry sauce, rice noodles, lots of fresh veggies, and a pile of herbs on top.

  • PREP TIME: 20 mins
  • COOK TIME: 40 mins
  • TOTAL TIME: 1 hour
  • YIELD: 4 servings

INGREDIENTS

For the Coconut Curry Sauce:

  • 1 tablespoon oil
  • 2 shallots
  • 1 tablespoon fresh ginger, minced (or a paste – I like this stuff)
  • 2 tablespoons red curry paste
  • 1 14–ounce can regular coconut milk
  • 1/2 cup reduced sodium chicken or veggie broth (optional – see notes)
  • 3 tablespoons sugar
  • 1 tablespoon hot chili paste (sambal oelek)
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce

For the Bowls:

  • 4 ounces rice noodles – I use brown rice noodles but they can be hard to find – so I buy these ones
  • 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
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INSTRUCTIONS

  1. Noodles: Soak the noodles in a bowl of cold water. Start this right away – they need at least 20 minutes or so of soaking. When they’re soft, drain and rinse.
  2. 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.
  3. 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.
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NOTES

  1. If you want more of a saucy, soupy consistency to the curry, add the broth with the coconut milk. Otherwise leave it out – you won’t have as much sauce and it will be more like a velvety, sticky sauce on the noodles (also yummy). The pictures here show the version WITH the broth.
  2. For a vegetarian or vegan version, make sure your curry paste is vegetarian, or make your own, and omit the fish sauce in this recipe or use a vegan alternative (you could make up for the missing saltiness with more soy sauce).
  3. For those who like spice, add more chili paste or anything else you like to get a touch more heat! I would rate this as mild +.

NUTRITION INFORMATION

  • Total Fat 23.6g 30%
  • Cholesterol 0%
  • Sodium 1466.4mG 64%
  • Total Carbohydrate 45.3g 16%
  • Dietary Fiber 3.4g 12%
  • Sugars 15.4g
  • Protein 4.8g 10%
  • Vitamin A 596.8µg 66%
  • Vitamin C 36mg 40%
  • Potassium 536.9mg 11%
  • Phosphorus 140.4mg 11%
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