THAI RED CURRY NOODLES
Ready in just 15 minutes, these Thai Red Curry Noodles are the perfect simple dinner recipe. They're naturally vegan, gluten free and pair perfectly with steamed veggies and your choice of protein!
Provided by Claire Cary
Categories Noodles
Time 15m
Number Of Ingredients 12
Steps:
- 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.
- Bring to a boil, whisk in the corn starch, then reduce heat to low and let simmer for 2-3 minutes.
- Once the noodles are done cooking, combine the sauce with the noodles and let simmer over low heat to let it thicken further and finish cooking the noodles. It will seem saucy at first, but the noodles will absorb a lot of the sauce as it sits. If you don't like it too saucy, start with just 1/2 of the sauce with the noodles at first and add more as desired. I usually serve it with other veggies/protein, which is why I made it create a lot of sauce, but feel free to start small if you prefer that!
- Garnish with cilantro, scallions and red pepper flakes. Serve with your favorite protein, sauteed or steamed vegetables, or enjoy as is!
Nutrition Facts : ServingSize 1 bowl, Calories 440 kcal, Carbohydrate 65 g, Protein 7 g, Fat 18 g, Fiber 6 g, Sugar 4 g
THAI RED CURRY NOODLES WITH VEGETABLES
Think of this dish as red curry noodles, version 2.0. By doctoring up jarred red curry paste with fresh chile, garlic, ginger, lemongrass and spices, this dish gets a much more complex, intense flavor than the usual version. Once you have all the ingredients at the ready, the dish comes together quickly. And you'll have enough leftover curry paste to make this again, even faster the next time. Omit the fish sauce (use soy instead) and egg to make this a vegan dish.
Provided by Melissa Clark
Categories dinner, curries, noodles, main course
Time 50m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Prepare the curry paste: In a blender or mini food processor, combine cilantro, garlic, shallot, chile, red curry, coconut oil, ginger, lemongrass, zest and juice of 1 lime, fish sauce, curry powder, cumin and coriander. Blend into a paste, scraping down the sides of the blender as needed. If mixture is too thick to blend, add teaspoon or two of water as needed.
- In a large skillet, heat coconut oil over medium heat. Stir in mushrooms, half the scallions, garlic, chile and a large pinch of salt. Sauté until golden, 10 to 12 minutes.
- Meanwhile, cook the noodles according to package directions. Drain and set aside.
- Stir 1/4 cup curry paste mixture into skillet and cook until fragrant and darkened, 1 to 2 minutes. Stir coconut milk into skillet along with remaining 1 1/2 tablespoons fish sauce, and juice of 1/2 lime.
- Add red pepper, snow peas and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until vegetables are softened, 3 to 5 minutes. Stir in bok choy and cook until wilted, 2 to 4 minutes longer.
- Fold in noodles, tossing until coated with sauce and heated through. Add fish sauce or lime juice to taste, and pass lime wedges at the table. Top with remaining scallions and any of the optional garnishes. Serve with lime wedges on the side. Store the extra curry paste in the refrigerator for up to 3 weeks, or freeze for up to 3 months.
THAI RED CURRY CHICKEN
This 30 MINUTE Thai Red Curry Chicken with Vegetables is wonderfully coconut creamy, bursting with layers of flavor, incredibly easy and all made in one pot! Definitely a new favorite at our house and better than any restaurant!
Provided by Jen
Time 30m
Number Of Ingredients 25
Steps:
- Heat oil over medium high heat in large nonstick skillet. Add chicken, onion and red curry paste and cook just until chicken is no longer pink. Add bell peppers, zucchini, ginger and garlic and saute 1 minute.
- Add half of the coconut milk. Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients (expect Garnishes).
- Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness. If you would like a thinner sauce, thin with water (I don't do this). Discard bay leaf.
- Garnish with additional optional fresh basil, cilantro, lime zest, lime juice and Sriracha to taste. Serve with rice.
WHOLE30 THAI CURRY VEGGIE NOODLES WITH CHICKEN
This veggie-heavy chicken dish boasts tons of flavor -- thanks to red curry paste, almond butter and cashews. Crunchy cucumber noodles also make it just right for the Whole30 program (a lifestyle that encourages you to choose whole food over processed, and eschews sugar, grains, dairy and legumes).
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler and line a baking sheet with foil. Drizzle the chicken with the olive oil and sprinkle with some salt and pepper. Transfer to the prepared baking sheet and broil, flipping halfway, until cooked through, about 10 minutes.
- Meanwhile, whisk together the coconut milk, lime juice, almond butter and curry paste in a large bowl. Add the carrots, cabbage and 1 teaspoon salt and toss to coat completely. Let sit for 15 minutes. Add the cucumber to the bowl and toss to combine.
- Thinly slice the chicken. Divide the veggies among 4 bowls and top with the chicken, scallions and some cashews. Serve with lime wedges.
VEGETABLE THAI RED CURRY
This vegetable red curry is easy to make, customizable to whatever veggies you have on hand and perfect for a quick and easy weeknight dinner. Serve with your favourite rice or other whole grain.
Provided by Deryn Macey
Categories Main Dish
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- In a sauce pan, sauté the garlic and onion in 2 tbsp of water or vegetable stock. If you prefer, you can cook in 2 tsp of olive oil, avocado oil or coconut oil.
- Add the curry paste, stir to combine and cook for 3 minutes.
- Add the coconut milk and chopped carrots and simmer lightly over medium heat for 4 minutes.
- Add the rest of the vegetables and stir to combine. Continue simmering for about 10 minutes until all the veggies are tender.
- Stir in the soy sauce, sugar and lime.
- Serve with rice or another whole grain of choice. Optional toppings include peanuts or cashews, fresh lime juice, cilantro or green onion.
Nutrition Facts : ServingSize 1/6th of recipe, Calories 187 calories, Sugar 15 g, Sodium 398 mg, Fat 6 g, Carbohydrate 29 g, Fiber 8.5 g, Protein 6 g
THAI RED CURRY WITH PORK AND NOODLES
Lime juice and fresh basil brightenpork and noodles in a red curry.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add noodles; cook until just softened, about 2 minutes. Drain, and rinse under cold water. Set aside.
- Heat oil in a large saute pan over medium heat until hot but not smoking. Add garlic; cook, stirring, until just starting to brown, 1 to 2 minutes. Add curry paste; cook, stirring, until fragrant, about 2 minutes. Add pork; cook, stirring to break up meat, until very little pink remains, about 2 minutes.
- Stir in stock, coconut milk, and lime leaves. Bring to a simmer; cook, stirring occasionally, until liquid is slightly thickened, 6 to 8 minutes. Stir in fish sauce, sugar, and lime juice. Simmer 1 minute.
- Add noodles; toss well with tongs. Cook until noodles are tender and coated with sauce, 1 to 2 minutes. Serve immediately, garnished with basil, bean sprouts, and lime wedges.
THAI PRAWN CURRY AND NOODLES RECIPE
Spice up your mid-week with this deliciously fragrant Thai prawn curry noodles broth, packed with soft rice noodles and juicy prawns.
Provided by Jessica Dady
Categories Dinner
Time 20m
Yield Serves: 4
Number Of Ingredients 10
Steps:
- Put the noodles into a bowl and pour over boiling water to cover. Leave for 4 minutes until they swell up and turn white.
- Meanwhile, put the Thai curry paste into a pan with the coconut milk. Heat gently, stirring.
- Add the prawns, spring onions, red pepper, lime zest and juice, fish sauce and sugar. Warm through for a couple of minutes. Add the noodles and heat for a minute. Garnish with coriander leaves.
Nutrition Facts : @context https, Calories 326 Kcal, Sugar 5.3 g, Fat 17.0 g, SaturatedFat 13.0 g, Sodium 1.88 g, Protein 11.3 g, Carbohydrate 32.5 g
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