Red Coconut Curry Noodles Recipes

COCONUT RED CURRY SAUCE AND NOODLES

Steps:

• Heat the oil in a small saucepan over medium heat. Cook the mushrooms, ginger and shallots until soft, about 3 minutes. Stir in the red curry paste and cook 1 minute. Whisk in the coconut milk, and then add the cabbage, carrots and tofu and cook 5 minutes more. Remove from the heat and stir in the honey, scallions, lime juice and cilantro. Season with salt and pepper. Let cool slightly, and then toss over the noodles.

RED COCONUT CURRY NOODLES

Steps:

• In a large pot over medium heat, scoop the cream off the top of each can of coconut and put it in the pot. The cream will be used as the "fat" instead of oil or butter. Along with the cream, add the curry paste and ginger. Let this simmer, stirring constantly, for about one minute.
• Add the chicken and onions. Cook, stirring occasionally, until the chicken is no longer pink, about 5-6 minutes. Add the coconut milk, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer.
• Add the red pepper, broccoli slaw and/or carrots and noodles and salt. Simmer, stirring occasionally to prevent the noodles from sticking to the bottom, for about 5-8 minutes. The noodles will thicken and plump up as they absorb the liquid. The mixture will be slightly soupy when the noodles are finished cooking.
• Take the pot off the heat and let the noodles sit for about 5 minutes. The mixture will continue to thicken. Garnish with more cilantro, if desired.

SCRUMPTIOUS THAI COCONUT RED CURRY

Steps:

• In a medium saucepan combine 1/2 to Tbsp Red Curry paste (I like it spicy -- so I use 1 Tbsp) with one can of coconut milk. (I use light coconut milk to save calories/fat).
• Simmer for 5 minutes. Add 1/4 cup fresh basil, 1/4 cup bamboo shoots, 3 tsp Fish Sauce, 2 Tbsp brown sugar, 1/3 cup chicken stock, and 1/2 cup of your favorite mushrooms (I use the Japanese style and shitake). Simmer for 10 to 15 minutes.
• While you are simmering -- saute the chopped peppers (1 or 2 inch pieces) and chopped onion in a frying pan or wok lightly covered in olive oil. Fry lightly peppered chicken breasts till cooked through.
• Place sauteed peppers and onions on bowls of rice and spoon curry sauce over rice. You can either use curry sauce to lightly flavor rice or more as a soupy type mixture. I use short grain brown rice -- but any type is fine. Add cut chicken breast or other meat/tofu if desired.

RED CURRY NOODLES

Steps:

• Place rice noodles in a bowl of cold water to soak.
• Combine curry paste and olive oil in a skillet over medium heat. Mix until well combined and cook for 1 to 2 minutes. Stir in water and vegetable broth. Add tofu, carrots, and onion; bring to a boil. Cover and cook until vegetables are tender, 3 to 5 minutes. Add coconut milk and bell pepper. Stir in soy sauce and chili sauce.
• Drain rice noodles and submerge in a bowl of boiling water for 2 minutes. Drain again.
• Divide rice noodles into 4 bowls. Ladle sauce and veggies right over top.

THAI COCONUT CURRY NOODLES

Steps:

• Separate noodles in hot water, as per instructions on the packet. Drain & keep warm.
• In a medium saucepan, heat the coconut mild on low heat and slowly stir in the curry paste. When it begins to simmer, add in the remaining ingredients, except for the port and snow peas. Stir for around 2 minutes then add the port and heat until the pork is cooked.
• Stir in the noodles and snow peas and serve.