thai curry noodles
Boiled and fried noodles lay in a bed of coconut curry broth made with flavorful Thai curry paste, coconut milk, and plenty of fresh herbs and lime juice.
Servings: 4 -5
Ingredients
- 1 inch fresh ginger grated
- 2-3 large cloves garlic minced
- 1-2 green green chilis finely chopped with or without seeds depending on preference
- 1 green onion finely chopped, plus more for serving
- 1/4 cup red onion or shallots finely chopped
- 112 g Thai yellow curry paste sub red or green
- 2 14 oz cans full fat coconut milk
- 1 cup vegetable broth can sub pasta water
- 1 TBS fish sauce sub vegan soy sauce
- 1 TBS honey or maple syrup
- 4-6 kaffir lime leaves optional substitute lime zest + bay leaf
- olive oil for cooking
- to serve:
- rice or egg noodles
- limes
- nuts
- chili oil
- fresh basil
- fresh cilantro
Instructions
- Heat olive oil in a large skillet over medium heat such as cast iron. Cook the aromatics (ginger, garlic, onion) and green chilis for 2 minutes stirring frequently. Add the curry paste cooking until fragrant for an additional minute.
- If adding chicken, add in at this point cubed pieces flipping to sear both sides. (5 minutes)
- To the pan, stir in coconut milk, broth, fish sauce and honey. Add lime leaves slapping in between your hands as you would with mint. Simmer over medium-low heat until thickened, about 10 minutes. Add fresh basil.
- In the meantime cook noodles according to package directions.
- To serve: divide the noodles between bowls, ladle the curry broth, and top each bowl with desired garnishes.