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
- 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.
- 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.
0 Response to "bangkok coconut curry noodle bowls"
Posting Komentar