Curried Noodles and Vegetables
1-16 oz bag Rice Noodles
3 tablespoons vegetable oil
1-2 tablespoons Red Curry Paste
1 red onion, sliced
1 tablespoon minced garlic
3/4 lb broccoli florets
1-10 oz package sliced mushrooms
1 large red bell pepper, cut into strips
1 large yellow bell pepper, cut into strips
1-2 tablespoons Fish Sauce
1-14.5 oz can vegetable broth
1-13.5 oz can Coconut Milk
1 teaspoon sugar
1/4 cup chopped fresh basil
Garnish: 6 lime wedges
This recipe uses A Taste of Thai Red Curry Paste to spice up your daily serving of vegetables.
15 minutes to assemble
15 minutes to cook
Total time: 30 minutes
Put a large pot of salted water on to boil.
In large pot or skillet, heat oil over medium-high heat. Add Red Curry Paste, onion and garlic. Stir-fry until curry is dissolved and garlic golden.
Add broccoli, mushrooms, red and yellow bell pepper and Fish Sauce. Stir-fry vegetables 3-4 minutes or until tender-crisp.
Add vegetable broth, Coconut Milk and sugar. Bring to a boil. Stirring, simmer 1-2 minutes.
Meanwhile, cook Rice Noodles according to box directions. Drain and add to curried vegetables with basil.
Toss well and let sit a few minutes for noodles to absorb liquid. Serve with lime if desired.
NOTE: To make this dish truly vegetarian, replace the Fish Sauce with soy sauce. Add more or less Red Curry Paste, depending on your preference for heat.
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