My husband and I absolutely love Asian food; we have a dish with some sort of Asian seasoning weekly. This week I wanted to bring you an easy recipe you can whip up at home in no time. You will love these flavors as they come together, and can have enough to enjoy through multiple meals.
The ingredients are simple, and once you buy the sauce mixes the first time, they last forever in your refrigerator. You can find rice noodles at any grocery store, and these take seconds to make. We usually have about 4 servings with the pack we buy, but the more vegetables and protein you put in, the farther they go.
My favorite mix of vegetables include broccoli, mushrooms, red peppers, and carrots when picking out ingredients. You can add in corn or edamame if you are looking for more vegetables. Protein that I find best works with these flavors include chicken, shrimp, or tofu. We didn’t add in protein on this one (mainly because our chicken went bad), so you don’t have too either. It is all based on your preference.
We cook the sauce separately from the vegetables: once everything is cooked, we toss in together and mix. Make sure you keep stirring the sauce before letting it simmer, you don’t want to burn the coconut milk. Best kitchen advice: always keep a can of coconut milk in your pantry.
We sautéed the vegetables with avocado oil, salt and pepper. Avocado oil has a higher smoking point, and therefore does not change flavor at higher temperatures. We started using this oil over the typical olive oil and found our vegetables tasted better.
Once your sauce and vegetables are cooked, make your rice noodles. This does not take more than 5 minutes, so don’t make them too early to prevent them from getting cold. You could also throw in jasmine rice as well if you don’t have noodles or like the taste. The sauce is a thicker consistency, if you wanted something thiner and more of, add in chicken or vegetable broth.
Serve with your favorite white wine and enjoy! Don’t forget the garnish, such as limes or cilantro, they add in a final touch of flavor!
Vegetable Thai Red Curry
Thai Red Curry Sauce
- 1 tbsp Olive Oil
- 1 1/2 Shallot
- 1 tbsp Ginger Powder
- 2 tbsp Red Curry Paste
- 1 14 oz Can Coconut Milk Full Fat
- 3 tbsp Sugar
- 1 tbsp Sriracha
- 2 tbsp Fish Sauce
- 2 tbsp Soy Sauce Gluten Free
- 1 head Broccoli
- 2 Red Pepper
- 1 cup Portabella Mushrooms
- 4 Whole Large Carrots
- 2 tbsp Avocado Oil
- Salt and Pepper to taste
- 1 package Rice Noodles
Sauce: Heat the oil, shallots, and ginger in a saucepan on the stove with medium heat. Cook for 3-5 minutes before adding the red curry paste. Stir in, and add in the rest of the ingredients. Continue to mix and then let simmer for 15 minutes. Note this will help thicken the sauce.
Vegetables and Noodles: Chop all vegetables, and heat in a sautee pan over medium heat with olive oil and salt/pepper. Cook until soften (around 15 to 20 minutes), and when vegetables are close to being done, bring rice noodles to boil temperature in a separate pot. Cook for 5 minutes or until soft.
Mix in your vegetables and noodles with your sauce, and garnish with lime or cilantro.
Do you have any favorite Asian noodle dishes? Share below!