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Thai Red Coconut Curry Noodle Bowls

Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Entree
Servings: 6 servings
Author: Taylor Stinson

Ingredients

  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 4 chicken breasts cubed
  • 2 tbsp red curry paste either homemade or storebought...though I highly recommend homemade!
  • 2 small cans full-fat coconut milk or 1 large can
  • 1 can baby corn drained and chopped
  • 1 head broccoli cut into florets
  • 2 Carrots sliced
  • 1/2 each red and green bell pepper sliced
  • 1/2 package rice noodles cooked
  • cilantro
  • lime

Red Curry Paste

  • 1 tsp cumin
  • tsp ¼nutmeg
  • 2 tsp coriander
  • 3 tbsp dried red chills
  • 5 garlic cloves
  • 4 small shallots chopped
  • 1 inch piece galangal minced, or ginger
  • 1 tsp inch piece turmeric root minced (or 1dried turmeric)
  • 1 tsp lime juice
  • ½ lemongrass stalk chopped
  • tsp ½salt
  • tsp ½pepper
  • 1 tbsp olive oil
  • 1 tbsp coconut oil
  • 1-2 tsp water

Instructions

  • Add olive oil to a large frying pan on med-high heat. Once hot, add garlic and chicken, sauteeing for 5 min.
  • Add red curry paste (you can add more or less than 2 tbsp depending on your spice tolerance...generally store-bought is far less spicy than the homemade version), then coconut milk.
  • Add baby corn, broccoli florets and carrots, then saute for 3-4 min.
  • Meanwhile, cook rice noodles according to package directions (generally not for more than 1-2 min in boiling water).
  • Add bell peppers and rice noodles to pan, stirring well to combine.
  • Serve in deep bowls, garnishing with cilantro and lime.
  • To make red curry paste: Roast dry spices (cumin, nutmeg, coriander) in frying pan over med-high heat for approx 1-2 min until fragrant. Remove from heat. Soak red chilis in hot water up to a minute. Blend all ingredients (including roasted spices) in a Magic Bullet or food processor. Add water as needed, but try not to add any at all if possible.