Coconut curry noodles
I made this for the first time a couple of days ago and this one is a keeper. Next time I'm going to add tofu chunks and add crushed, roasted peanuts as well. Its perfect for a rainy summer afternoon!
1 Bell Pepper, cut into thin strips
1 Zucchini cut into strips
1 handful of baby carrots, cut into thin strips
1 jar Thai Kitchen Red Curry Paste
1 can lite coconut milk
1 cup chicken broth
Rice noodles
Cilantro
soy sauce, to taste
Submerge the rice noodles in boiling water. Let them soak for a bit. If you can cover them, all the better. But just be sure they aren’t on the heat any longer.
Add the can of coconut milk and the peppers and zucchini.
Add about 1/4 cup of soy sauce into the mix. In a bowl, put a decent helping of noodles. Then ladle on some of that delicious sauce and veggies right over the noodles. Top with cilantro. Add more soy sauce if you wish.
Enjoy!! Until next time XOXO!
1 Bell Pepper, cut into thin strips
1 Zucchini cut into strips
1 handful of baby carrots, cut into thin strips
1 jar Thai Kitchen Red Curry Paste
1 can lite coconut milk
1 cup chicken broth
Rice noodles
Cilantro
soy sauce, to taste
Submerge the rice noodles in boiling water. Let them soak for a bit. If you can cover them, all the better. But just be sure they aren’t on the heat any longer.
Drizzle a bit of olive oil into your pan and empty about half the jar of the curry paste into the pan. Mix up and let those two really get to know each other. Add one cup water plus one cup vegetable broth into the skillet. Add the carrots and bring to a boil. Cover and let it rumble…but only for like a minute.
Add about 1/4 cup of soy sauce into the mix. In a bowl, put a decent helping of noodles. Then ladle on some of that delicious sauce and veggies right over the noodles. Top with cilantro. Add more soy sauce if you wish.
Enjoy!! Until next time XOXO!
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