Thai Red Curry Noodles With Vegetables Recipes

THAI RED CURRY NOODLES WITH VEGETABLES

Think of this dish as red curry noodles, version 2.0. By doctoring up jarred red curry paste with fresh chile, garlic, ginger, lemongrass and spices, this dish gets a much more complex, intense flavor than the usual version. Once you have all the ingredients at the ready, the dish comes together quickly. And you'll have enough leftover curry paste to make this again, even faster the next time. Omit the fish sauce (use soy instead) and egg to make this a vegan dish.

Provided by Melissa Clark

Categories dinner, curries, noodles, main course

Time 50m

Yield 4 servings

Number Of Ingredients 28

Thai Red Curry Noodles With Vegetables image

Steps:

Prepare the curry paste: In a blender or mini food processor, combine cilantro, garlic, shallot, chile, red curry, coconut oil, ginger, lemongrass, zest and juice of 1 lime, fish sauce, curry powder, cumin and coriander. Blend into a paste, scraping down the sides of the blender as needed. If mixture is too thick to blend, add teaspoon or two of water as needed.
In a large skillet, heat coconut oil over medium heat. Stir in mushrooms, half the scallions, garlic, chile and a large pinch of salt. Sauté until golden, 10 to 12 minutes.
Meanwhile, cook the noodles according to package directions. Drain and set aside.
Stir 1/4 cup curry paste mixture into skillet and cook until fragrant and darkened, 1 to 2 minutes. Stir coconut milk into skillet along with remaining 1 1/2 tablespoons fish sauce, and juice of 1/2 lime.
Add red pepper, snow peas and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until vegetables are softened, 3 to 5 minutes. Stir in bok choy and cook until wilted, 2 to 4 minutes longer.
Fold in noodles, tossing until coated with sauce and heated through. Add fish sauce or lime juice to taste, and pass lime wedges at the table. Top with remaining scallions and any of the optional garnishes. Serve with lime wedges on the side. Store the extra curry paste in the refrigerator for up to 3 weeks, or freeze for up to 3 months.

Ingredients

1/4 cup lightly packed cilantro leaves and stems (white roots, too, if available)
2 cloves garlic, roughly chopped
1 shallot, sliced
1 fresh hot red chile, seeded and roughly chopped
2 tablespoons prepared Thai red curry paste
1 tablespoon coconut oil
1 tablespoon grated fresh ginger
1 lemongrass stalk, tough outer leaves trimmed off, inner leaves finely chopped
Finely grated zest and juice of 1 lime
2 teaspoons Asian fish sauce
1 teaspoon curry powder
3/4 teaspoon cumin seeds
1/2 teaspoon ground coriander
3 tablespoons coconut oil
5 ounces sliced shiitake mushrooms (about 3 cups)
6 scallions, thinly sliced
3 cloves garlic, thinly sliced
1 fresh hot red chile, seeded and thinly sliced
Kosher salt
4 ounces thin dried noodles, such as ramen, egg noodles, rice noodles, etc.
1 (14-ounce) can full-fat coconut milk
1 1/2 tablespoons Asian fish sauce, more to taste
Juice of 1/2 lime, plus more to taste
1 cup sliced red bell pepper
1 cup sliced snow peas or green beans
5 ounces baby bok choy, spinach or tatsoi torn into bite-size pieces
Lime wedges, for garnish
Optional garnishes (use all or any combination of the following): 1/2 cup thinly sliced radishes; torn basil, mint, or cilantro leaves; sesame seeds; halved hard-cooked eggs

WHOLE30 THAI CURRY VEGGIE NOODLES WITH CHICKEN

This veggie-heavy chicken dish boasts tons of flavor -- thanks to red curry paste, almond butter and cashews. Crunchy cucumber noodles also make it just right for the Whole30 program (a lifestyle that encourages you to choose whole food over processed, and eschews sugar, grains, dairy and legumes).

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Whole30 Thai Curry Veggie Noodles with Chicken image

Steps:

Preheat the broiler and line a baking sheet with foil. Drizzle the chicken with the olive oil and sprinkle with some salt and pepper. Transfer to the prepared baking sheet and broil, flipping halfway, until cooked through, about 10 minutes.
Meanwhile, whisk together the coconut milk, lime juice, almond butter and curry paste in a large bowl. Add the carrots, cabbage and 1 teaspoon salt and toss to coat completely. Let sit for 15 minutes. Add the cucumber to the bowl and toss to combine.
Thinly slice the chicken. Divide the veggies among 4 bowls and top with the chicken, scallions and some cashews. Serve with lime wedges.

Ingredients

1 1/2 pounds boneless, skinless chicken breasts (about 2 large)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup coconut milk
Juice of 2 limes, plus lime wedges for serving
2 tablespoons almond butter
2 teaspoons red curry paste (see Cook's Note)
1 large carrot, spiralized
1/2 small head red cabbage, sliced thin
1 large English cucumber, spiralized
2 scallions, thinly sliced
Chopped roasted, salted cashews, for serving

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Calories 440 per serving

Bring a large pot of salted water to a boil and cook noodles according to package instructions. Undercook them just slightly, we'll continue cooking them a bit in the sauce.
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Thai Red Curry Noodles With Vegetables Recipes

THAI RED CURRY NOODLES WITH VEGETABLES

WHOLE30 THAI CURRY VEGGIE NOODLES WITH CHICKEN

This veggie-heavy chicken dish boasts tons of flavor -- thanks to red curry paste, almond butter and cashews. Crunchy cucumber noodles also make it just right for the Whole30 program (a lifestyle that encourages you to choose whole food over processed, and eschews sugar, grains, dairy and legumes).

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