Coconut Thai Curry (Print Version)
# Ingredients:
01 -
1 medium red onion, sliced thinly.
02 -
1 large yellow bell pepper, sliced into strips.
03 -
1 package of vermicelli noodles (400-500g).
04 -
4 cups chicken or veggie broth.
05 -
2 medium carrots, cut into fine strips.
06 -
1 large red bell pepper, sliced into strips.
07 -
2 stalks of celery, chopped up.
08 -
6 garlic cloves, minced.
09 -
Juice from one lime.
10 -
¼ cup fresh parsley or cilantro, diced.
11 -
1 tablespoon grated fresh ginger.
12 -
6 tablespoons curry paste (red).
13 -
1 can of coconut milk (13.5 oz).
14 -
Salt and pepper, to your liking.
15 -
A bit of oil for cooking.
# Instructions:
01 -
Cook noodles in a separate pot of boiling water for a minute or two. Drain, rinse with cool water, and toss to avoid sticking.
02 -
Add oil to a big pot and warm it over medium heat. Toss in the celery, carrots, onion, and bell peppers, cooking for about 4 minutes until lightly softened.
03 -
Stir in garlic, curry paste, and ginger. Let them cook for about 2 minutes until they release their rich aroma.
04 -
Pour in the broth and stir to combine. Bring it to a rolling boil, then reduce to a gentle bubble and let it simmer for 15 minutes so the flavors deepen.
05 -
Pour in coconut milk, giving it a 10-minute simmer for a richer texture. Add lime juice, chopped herbs, and noodles. Adjust seasoning with salt and pepper, and you're ready to serve.
# Notes:
01 -
To keep noodles from getting soggy, store them on their own if you're not eating right away.
02 -
Feel free to tweak how much curry paste you use if you like it spicier or milder.
03 -
You can make this ahead of time and warm it up slowly when ready to eat.