Thai Red Curry (Print Version)

# Ingredients:

01 - 2 tbsp of olive or avocado oil.
02 - Half a cup of diced carrots.
03 - Half a cup of red bell pepper, chopped.
04 - 1/2 cup of diced yellow onion.
05 - 3 minced garlic cloves.
06 - 1 tablespoon of grated fresh ginger root.
07 - 4 ounces (about) of rice or ramen noodles.
08 - A 14 oz can of coconut milk (full-fat).
09 - 6 cups of veggie or chicken broth.
10 - ¼ cup of red curry paste.
11 - 3 tbsp fish sauce.
12 - Juice from one lime (around 1 tbsp).
13 - Chopped fresh cilantro, ½ cup.
14 - Extra lime wedges to squeeze on top.

# Instructions:

01 - Warm up oil on medium heat in a large pot. Toss in carrots, peppers, and onions. Let them soften for 5-7 min.
02 - Add ginger, garlic, and curry paste. Stir and cook for about 60 seconds until it smells amazing.
03 - Pour in the broth, fish sauce, and coconut milk. Sprinkle in a pinch of salt and pepper. Let it simmer for five minutes.
04 - Add the noodles to your simmering broth. Cook until they’re soft, based on your noodle’s package instructions.
05 - Squeeze in lime juice and toss in cilantro. Serve in bowls with lime wedges on the side.

# Notes:

01 - The strength of curry paste can differ by brand - Thai Kitchen works well.
02 - Stick with thicker rice noodles, avoiding very thin ones like vermicelli.

Back