Tasty Coconut Curry Noodle Bowls

these Bangkok Coconut Curry Noodle Bowls are brief to throw collectively and full of vegetables and brown rice noodles. wholesome AND easy.

i'm ingesting this Bangkok Coconut Curry Noodle Bowl for L & D each day right now and i guess you can say it’s going alright.

INGREDIENTS

for the coconut curry sauce:

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

for the bowls:

• 1 cup shredded purple cabbage
• 4 ounces rice noodles – I use brown rice noodles but they can be hard to find – so I buy these ones
• 1 cup shredded carrots
• half an onion, chopped
• 1 tablespoon oil
• 1 cup chopped broccoli florets
• 1 cup chopped asparagus
• sesame seeds for topping
• limes for serving
• a handful of fresh basil for serving

instructions

1. Noodles: Soak the noodles in a bowl of cold water. start this proper away – they need at the least 20 mins or so of soaking. when they’re smooth, drain and rinse.
2. Sauce: heat the oil in a big saucepan. add the shallots and ginger; stir fry for 3-five minutes. upload the curry paste; stir fry for 1 minute. upload the coconut milk, sugar, chili paste, fish sauce, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the substances – it need to thicken slightly. in case you’re adding the broth to make the sauce pass farther, you might need a little extra simmer time for the sauce to thicken.
3. veggies and assembly: In a huge skillet, warmness the oil over excessive heat. upload the onion, carrots, broccoli, and asparagus. Stir fry for about five mins till the broccoli and asparagus are vivid green. upload the noodles and toss round in the pan with the greens. upload the sauce and toss together till just mixed (if you cook it too lengthy at this point, the noodles would possibly get too sticky). Serve topped with the pink cabbage and sesame seeds and a squeeze of lime or basil leaves in case you need.

NOTES

1. in case you want more of a saucy, soupy consistency to the curry, upload the broth with the coconut milk. in any other case depart it out – you received’t have as a lot sauce and it will be more like a velvety, sticky sauce on the noodles (also yummy). The photos here display the version WITH the broth.
2. For a vegetarian or vegan version, ensure your curry paste is vegetarian, or make your very own, and miss the fish sauce on this recipe or use a vegan alternative (you may make up for the lacking saltiness with greater soy sauce).
3. For people who like spice, upload more chili paste or some thing else you like to get a touch more warmness! i might rate this as mild +.

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