Food Recipes

Spicy Thai Curry Noodles

August 11, 2017

Spicy Thai Curry Noodles

Forget about calling that Thai take-out, because this Spicy Thai Curry Noodles dish is made in no time! An ideal quick weeknight dinner, but we love it on those lazy Sunday’s where you just fill up a bowl and get back to that good read or movie. Enjoy!

Ingredients Spicy Thai Curry Noodles (makes 2 servings):
  • 1 Tbsp Coconut oil
  • 2 Garlic cloves, finely chopped
  • 1 Tbsp grated fresh Ginger
  • 1 Tbsp Red curry paste
  • 1 cup Vegetable broth
  • 1 cup Coconut milk
  • 1 Tsp Fish sauce
  • 2 Tsp Brown Sugar
  • Green Asparagus
  • ½ Red Bell Pepper
  • 2 boiled Eggs
  • 175 grams Rice sticks
  • 2 Lime wedges
  • Fresh cilantro
  • Red Chili

Spicy Thai Curry Noodles
How to Make:

Heat coconut oil in a saucepan over medium-low heat. Add the garlic and ginger and fry until light brown. Then add curry paste, stirring constantly to get that flavor going. Add the coconut milk, vegetable stock, fish sauce and sugar and let it simmer for a couple of minutes before adding the vegetables. We used green asparagus and bell pepper, but use your favorites or whatever you have left in the fridge!

In the meantime cook the noodles and the eggs in boiling water. While each brand of noodle may vary in cooking time, follow the directions on the packet. Drain the noodles and rinse with cold water. Take a couple of deep bowls and divide the noodles. When the vegetables are al dente pour the curry over the noodles, add the egg halves and garnish with cilantro, chili, and a lime wedge. Now, how’s that for a quick dish?

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