Thai Red Curry Noodles

When Amy pitched this recipe we weren't entirely sure it would work. Thai Red Curry is a classic, but as a curry. Turns out it works perfectly well with noodles and we managed to tone down the spice just a teeny bit to make it palatable, but you can add a little extra spice if you need to.


Ingredients - Serves 2 (with enough sauce spare for lunch the next day.)


- Blue Dragon Thai Red Curry Paste Pot (Make sure it's the Vegan one). - 4 Garlic Cloves (Crushed) - Half a thumb of Ginger (Peeled) - 2 tbsp Soy Sauce - 400g can Coconut Milk - 1/2 tsp Japanese Rice Vinegar - 1 tsp Lime Juice - 1/2 tsp Granulated Sugar - 1/2 cup Edamame Beans - 6 Broccoli Florets - 2 Carrots (Peeled and sliced into thin sticks) - 2 Servings of straight to wok Noodles - [Optional] 6 Brussel Sprouts (Peeled and finely chopped) - [Optional] Any other veg you need to use like peas, mange tout, pepper, bean sprouts, etc. - Salt, Pepper and Chilli Flakes to taste


Method

  1. Boil your vegetables in a pan of hot water until they're cooked to your liking.

  2. In a Frying pan, heat a small amount of oil and fry your Brussel Sprouts until they ever-so slightly begin to brown. Take them out of a pan and leave to one side.

  3. Simultaneously, using a food processor, mix together the Thai Red Curry Paste Pot, Coconut Milk, fresh Ginger, Soy Sauce, Rice Vinegar, Lime Juice, and Sugar. Blend until smooth.

  4. Heat the Garlic in a non-stick pan/ wok (No oil necessary) until fragrant. Add in your Thai Red Curry Sauce and heat until piping hot.

  5. In the frying pan you used for the Brussels, heat the noodles according to their instructions.

  6. Spoon in your Thai Red Curry Sauce to your noodles until they're coated. (This recipe usually makes 4 servings worth of sauce, so we save half the sauce for lunch the next day).

  7. Drain your vegetables and add them to your saucy noodles. At this point, you might want to add the Brussels into the noodles too (if not, save for step 8).

  8. Serve piping hot and enjoy! We like to serve ours with a smattering of desiccated coconut on top, and any left over Brussels.

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