Red Curry Noodles

16 Apr Red Curry Noodles

Posted at 02:27h in Dinner, Easy, Egg Free, Gluten Free, Vegan, Veggies by

These red curry noodles are quickly becoming one of my favorite meals. The recipe is simple and versatile. I find myself craving curry on a regular basis, and this is an easy way to have it. I equate this recipe to the go-to easy weeknight meal of spaghetti. The sauce is largely premade, so just add veggies (and meat if you want!) and put it over noodles. I like red or green curry paste for this recipe, but I chose the red to share here because I prefer it. Thai Kitchen makes the curry paste I use for this recipe. It is sugar, gluten and dairy free. It is a bit spicy, but not overly so.

 

I recommend some veggies here that I have found work well, but the recipe is very forgiving and a lot of different veggies would work well. Meat would be a great addition – add some ground beef or pork in when you cook the veggies or steam some fish and put it on top.

 

Red Curry Noodles

Created by on April 16, 2018

Ingredients

  • 4 baby bok choy, chopped and white parts separated from green tops
  • 4 Carrots, chopped
  • 1 Zucchini, chopped
  • 1/2 c Coconut creme
  • 2 tbsp. Red curry paste
  • 3/4 c Vegetable broth
  • Thick asian rice noodles, prepared
  • 1 tbsp. Olive oil

Instructions

  1. Prep veggies. Add oil and veggies to a hot skillet. Cook veggies, moving them around in the pan for 7-10 minutes, or until a little brown and tender.
  2. In a bowl, combine coconut creme, broth and curry paste. Stir until well combined, then pour over the veggies.
  3. Heat curry mixture and let the liquid cook off slightly to combine flavors and thicken the sauce.
  4. Pour curry veggies over prepared noodles and serve hot! Enjoy!
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