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THAI RED CURRY NOODLES

Those scrumptious Thai crimson Curry Noodles are loaded with flavour and are available together in much less than half-hour! They’re creamy, certainly vegan and gluten-loose!

This recipe is made the use of rice noodles, red curry paste and coconut milk for a deliciously creamy noodle bowl that comes collectively in much less than 30 minutes!

THAI RED CURRY NOODLES
THAI RED CURRY NOODLES

In case you don’t have rice noodles reachable, you could also choose to make this recipe will some precise ol’ spaghetti noodles. Regular or gluten-free spaghetti will work simply best. (although I in my view locate the recipe higher with traditional rice noodles!)

Red curry paste is a traditional aspect utilized in Thai cooking. It’s a paste crafted from a mix of fragrant ingredients inclusive of lemongrass, shallots, lime and red chillies (that is it the vibrant crimson shade!) I exploit it in my purple Lentil Curry and this aptly named Vegetarian Thai crimson Curry.

Some pink curry pastes contain dried prawns or prawn paste in them, so if you want to make sure this recipe is vegetarian and vegan-pleasant, you’ll want to check the label of the red curry paste to ensure it doesn’t contain those elements.

THAI RED CURRY NOODLES


INGREDIENTS :
  • 2 tbsp Thai red curry paste
  • 2 garlic clove, finely chopped
  • 1/2 pack rice noodles (about 8oz)
  • 1 cup full-fat coconut milk (from a can)
  • 1/4 cup-1/2 cup low-sodium vegetable broth
  • 1–2 tbsp soy sauce (depending on how salty your soy sauce is, use gluten-free if needed)
  • 1 tbsp maple syrup (can sub honey or agave) 
  • 1 tbsp freshly squeezed lime juice
  • Cilantro, sliced green onion, and sesame seeds to top 
INSTRUCTIONS :
  1. Place the rice noodles in a large bowl of hot water. Let sit for 5 minutes to soften just until the noodles are pliable. 
  2. Add the curry paste to a large skillet on medium-high heat. Let cook for about 1 minute to allow the aromas to come out. Then add the garlic and let cook for another minute
  3. Reduce the heat to medium, add the coconut milk and stir until combined.
  4. Drain the noodles and add them to the pan. Stirring to combine with the sauce, then add the soy sauce, maple syrup and lime juice and mix until combined. 
  5. As the noodles cook and absorb the sauce, add the vegetable broth, 2-3 tbsp at a time while stirring and continue to cook just until the noodles are soft, but still have a bit of a chewy bite to them. (About 3-4 minutes) 
  6. Taste the noodles and adjust seasoning as needed.
  7. Top with cilantro, chopped green onions and sesame seeds if desired