Coconut Curry Noodles
My Take: Coconut Curry Noodles
My Take: Coconut Curry Noodles
averyhappymama via Considering the Campbells blog
The cast:
1 Bell Pepper, cut into thin strips
A handful of baby carrots, cut into thin strips
1 jar Thai Kitchen Red Curry Paste
1 can lite coconut milk (note: I used regular coconut milk)
1 cup chicken broth
Rice noodles
Cilantro
soy sauce, to taste
Step One: Submerge the rice noodles in boiling water. Let them soak for a bit. If you can cover them, all the better. But just be sure they aren’t on the heat any longer—nobody likes an overcooked noodle. Oh, and don’t forget to take a really blurry picture.
Step Two: Drizzle a bit of olive oil into your pan and empty about half the jar of the curry paste into the pan. Mix up and let those two really get to know each other.
Step Three: Add one cup water plus one cup chicken broth into the skillet. Add the carrots and bring to a boil. Cover and let it rumble…but only for like a minute. Nobody likes mushy carrots.
Step Four: Add the can of coconut milk and the peppers.
…okay, and maybe a bit more curry paste
Step Five: Add about 1/4 cup of soy sauce into the mix. In a bowl, put a decent helping of noodles. Then ladle on some of that delicious sauce and veggies right over the noodles. Top with cilantro. Add more soy sauce if you’re like me and have a Sodium-Wasting Superpower.
1 Bell Pepper, cut into thin strips
A handful of baby carrots, cut into thin strips
1 jar Thai Kitchen Red Curry Paste
1 can lite coconut milk (note: I used regular coconut milk)
1 cup chicken broth
Rice noodles
Cilantro
soy sauce, to taste
Step One: Submerge the rice noodles in boiling water. Let them soak for a bit. If you can cover them, all the better. But just be sure they aren’t on the heat any longer—nobody likes an overcooked noodle. Oh, and don’t forget to take a really blurry picture.
Step Two: Drizzle a bit of olive oil into your pan and empty about half the jar of the curry paste into the pan. Mix up and let those two really get to know each other.
Step Three: Add one cup water plus one cup chicken broth into the skillet. Add the carrots and bring to a boil. Cover and let it rumble…but only for like a minute. Nobody likes mushy carrots.
Step Four: Add the can of coconut milk and the peppers.
…okay, and maybe a bit more curry paste
Step Five: Add about 1/4 cup of soy sauce into the mix. In a bowl, put a decent helping of noodles. Then ladle on some of that delicious sauce and veggies right over the noodles. Top with cilantro. Add more soy sauce if you’re like me and have a Sodium-Wasting Superpower.
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