Vegetarian Thai R…
Ingredients
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh ginger root
  • 2 tablespoons Thai red curry paste
  • 1 (14.5 ounce) can coconut milk
  • 1/4 cup vegetable broth
  • 2 tablespoons fish sauce (optional)
  • 2 tablespoons brown sugar
  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 1 onion, cut into wedges
  • 2 cups sliced mushrooms
  • 1 (8 ounce) package rice noodles
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Steps
  1. Heat oil in a large skillet over medium heat. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Stir in curry paste until blended.
  2. Pour in coconut milk and vegetable broth; stir to combine. Mix in fish sauce and brown sugar.
  3. Add bell peppers, onion, and mushrooms; cook and stir until vegetables are tender, about 10 minutes.
  4. Bring a large pot of lightly salted water to a boil. Cook rice noodles in boiling water for 8 minutes or until al dente; drain.
  5. Stir cooked noodles into the skillet with the vegetables; cook for 2 minutes more.
Tags
vegetarian
thai
red curry
rice noodles
coconut milk
vegetable broth
fish sauce
brown sugar
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