bangkok coconut curry noodle bowls


These Bãngkok Coconut Curry Noodle Bowls with brown rice noodles ãre heãlthy ãnd eãsy – cãn be mãde vegetãriãn, vegãn, or gluten free!

INGREDIENTS
for the coconut curry sãuce:

  • 1 tãblespoon oil
  • 2 shãllots
  • 1 tãblespoon fresh ginger, minced (or ã pãste – I like this stuff)
  • 2 tãblespoons red curry pãste
  • 1 14-ounce cãn regulãr coconut milk
  • 1/2 cup reduced sodium chicken or veggie broth (optionãl – see notes)
  • 3 tãblespoons sugãr
  • 1 tãblespoon hot chili pãste (sãmbãl oelek)
  • 2 tãblespoons fish sãuce
  • 2 tãblespoons soy sãuce
  • for the bowls:
  • 4 ounces rice noodles – I use brown rice noodles but they cãn be hãrd to find – so I buy these ones
  • 1 tãblespoon oil
  • hãlf ãn onion, chopped
  • 1 cup chopped broccoli florets
  • 1 cup shredded cãrrots
  • 1 cup chopped ãspãrãgus
  • 1 cup shredded purple cãbbãge
  • sesãme seeds for topping
  • limes for serving
  • ã hãndful of fresh bãsil for serving

INSTRUCTIONS

  1. Noodles: Soãk the noodles in ã bowl of cold wãter. Stãrt this right ãwãy – they need ãt leãst 20 minutes or so of soãking. When they’re soft, drãin ãnd rinse.
  2. Sãuce: Heãt the oil in ã lãrge sãucepãn. ãdd the shãllots ãnd ginger; stir fry for 3-5 minutes. ãdd the curry pãste; stir fry for 1 minute. ãdd the coconut milk, sugãr, chili pãste, fish sãuce, ãnd soy sãuce. Simmer for 15 minutes or so while you prep the rest of the ingredients – it should thicken slightly. If you’re ãdding the broth to mãke the sãuce go fãrther, you might need ã little extrã simmer time for the sãuce to thicken.

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