Red Curry Noodles
Servings: 4
Calories: 607kcal
Ingredients
- 8 ounces flat rice noodles medium width, same as used for Pad Thai
- 2 tablespoons extra virgin olive oil or coconut oil
- 3 tablespoons minced shallots
- 3 garlic cloves, minced
- 2 teaspoons minced ginger
- 2 Thai chiles, split in half lengthwise
- ¼ cup plus 1 tablespoon red curry paste
- 1 (15 ounce) can coconut milk
- 1 small can sliced bamboo shoots, drained
- 1 (15 ounce) can baby corn, drained and cut to 1 inch pieces
- 2 makrut lime leaves or 1 lime, juiced
garnish
- cilantro leaves
- lime zest
- sliced chives
- lime wedges, on the side
Instructions
- Fill a large pot with water and bring to a boil.
- Add noodles, cover and remove from heat. Allow noodles to soak/soften for about 8 to 10 minutes. Drain and set aside.
- Pour oil into a large saucepan and place over medium-high heat.
- Add shallots, garlic, ginger, chiles, bamboo shoots and baby corn. Saute for 3 to 4 minutes.
- Stir in curry paste and sauté until fragrant, an additional 3 to 4 minutes.
- Reduce heat to medium heat and stir in coconut milk. Season with salt and pepper.
- Gently crush makrut leaves in your hand and stir into the mixture (or stir in lime juice).
- Once the mixture begins to simmer add noodles and continue to simmer for 2 to 3 minutes. At this time you can discard the chile halves if you wish.
- Adjust seasonings and top with chives and lime zest. Serve with lime wedges.
Nutrition
Calories: 607kcal | Carbohydrates: 76g | Protein: 8g | Fat: 33g | Saturated Fat: 22g | Sodium: 120mg | Potassium: 517mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2626IU | Vitamin C: 13mg | Calcium: 60mg | Iron: 5mg