Tag Archives: Thai red curry paste

Curry Mee from thewoksoflife.com/

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      2 tablespoons oil
      1 onion, minced
      3 cloves garlic, minced
      1 tablespoon minced ginger
      1 tablespoon minced lemongrass
      1 tablespoon red curry paste
      3 tablespoons curry powder
      ½ teaspoon turmeric
      1 13.5 ounce can coconut milk
      4 cups veggie stock
      3 tablespoons fish sauce (optional for vegetarians)
      1 teaspoon sugar
      8 ounces egg noodles
      salt, to taste
      2 handfuls raw bean sprouts, washed and trimmed
      Cilantro leaves, for garnish
      1 lime, cut into wedges

Heat the oil in a pot over medium high heat and add the onion, garlic, ginger, and lemongrass. Cook for about 6 minutes, until softened and fragrant. Stir in the red curry paste.

  • Turn the heat up to high and add the chicken. Stir-fry until the chicken turns opaque. Add the curry powder, turmeric, coconut milk, chicken stock, fish sauce, and sugar. Bring to a boil and simmer for 10 minutes.
  • Meanwhile, cook the noodles according to package directions. Divide between 2 soup bowls and set aside.
  • Taste the soup and season with salt to taste. Divide the soup among your 2 bowls of noodles, and garnish with raw bean sprouts, cilantro, and a squeeze of lime.

 

15-minute coconut curry noodle soup from thewoksoflife.com/

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  • 2 tablespoons oil
  • 2.5 tbsp. garlic ginger paste
    2 tsp. minced lemon grass
  • 1.5 tablespoons Thai red curry paste
  • 4 cups veggie broth
    1.5 tbsp brown sugar
  • 1 cup water
  • 2 tablespoons fish sauce
  • 1 can coconut milk
  • 6-8 oz. dried rice vermicelli noodles
    6-8oz sliced mushrooms
  • 1 lime, juiced
  •  cilantro & scallions to garnish

In a large pot over medium heat, add the oil, garlic, ginger, lemon grass and Thai red curry paste. Fry for 5 minutes, until fragrant.

Add the veggie broth, water, fish sauce, and coconut milk. Bring to a boil, simmer for 15 min.  After 5 min add noodles and cook till tender (8-10 min.) taste the broth for salt and adjust seasoning accordingly. divide among serving bowls, add a squeeze of lime juice and your garnishes, and serve.