Name: Thai Red Curry Coconut Noodles
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 2 tbsp. vegetable oil -; 5 to 6 tbsp. Thai red curry paste, depending on spice preference -; 2 cloves garlic, minced or grated -; 2 tsp. fresh ginger, minced or grated -; 1 (13.5-oz) can full-fat coconut milk -; 3 1/2 c. water -; 1 lb. (16-oz.) rice noodles -; 2 medium bell peppers, thinly sliced -; 5 oz. sliced shiitake mushrooms -; 1/2 medium yellow onion, thinly sliced -; 1 c. cilantro leaves, divided -; 1 tbsp. kosher salt -; Juice of 1 lime, plus more lime wedges for serving -; Fresh Thai basil, for garnish (optional) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Thai Red Curry Coconut Noodles

1. 2 tbsp. vegetable oil -

2. 5 to 6 tbsp. Thai red curry paste, depending on spice preference -

3. 2 cloves garlic, minced or grated -

4. 2 tsp. fresh ginger, minced or grated -

5. 1 (13.5-oz) can full-fat coconut milk -

6. 3 1/2 c. water -

7. 1 lb. (16-oz.) rice noodles -

8. 2 medium bell peppers, thinly sliced -

9. 5 oz. sliced shiitake mushrooms -

10. 1/2 medium yellow onion, thinly sliced -

11. 1 c. cilantro leaves, divided -

12. 1 tbsp. kosher salt -

13. Juice of 1 lime, plus more lime wedges for serving -

14. Fresh Thai basil, for garnish (optional) -

How to cook deliciously - Thai Red Curry Coconut Noodles

1. Stage

In a large pot over medium-high heat, heat oil. Add curry paste, garlic, and ginger and cook until paste appears to dry out and is very fragrant, about 2 minutes.

2. Stage

Add coconut milk and stir to combine, scraping up any brown bits on the bottom of the pan. Add water, noodles, vegetables, half the cilantro, and salt. Bring to a boil over medium and cook, stirring frequently, until noodles are cooked, about 10 minutes.

3. Stage

Stir in lime juice. Serve garnished with remaining cilantro leaves, lime wedges, and Thai basil, if desired.