Thai Red Curry No…Thai Red Curry Noodle BowlsThai Red Curry Noodle Bowls
Ingredients
- 1 tablespoon vegetable oil
- 1/2 cup red curry paste
- 2 (13.5-ounce) cans coconut milk
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- 1 red bell pepper, seeded and thinly sliced
- 1/2 head of broccoli, cut into florets
- 3 scallions, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons fresh lime juice
- 1 teaspoon fish sauce (optional)
- 8 ounces rice noodles
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Steps
- Heat oil in a large skillet over medium heat. Add curry paste and cook for 2 minutes, stirring constantly.
- Add coconut milk and bring to a simmer. Add sweet potato, bell pepper and broccoli. Simmer for 10 minutes.
- Add scallions, garlic, lime juice and fish sauce (if using). Simmer for an additional 5 minutes.
- Meanwhile, cook noodles according to package instructions.
- Divide noodles among 4 bowls. Top with curry vegetables and serve.
Tags
Thai cuisine
curry
noodles
vegetarian
quick meal
dinner
vegetables
Asian cuisine
gluten-free
one-pot meal
Copyright 2023 Ben Bergstein