BANGKOK COCONUT CURRY NOODLES

Bangkok Coconut Curry Noodles image

Provided by barbara lentz

Categories Pasta

Time 40m

Number Of Ingredients 16

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COCONUT CURRY SAUCE
1 Tbsp olive oil
2 small shallots minced
1 Tbsp each fresh ginger minced and red curry paste
14 oz can coconut milk
1 c chicken stock
1 Tbsp garlic chili sauce
1/4 c brown sugar
2 Tbsp each fish sauce and soy sauce
NOODLES AND VEGETABLES
4 oz rice noodles
1 Tbsp olive oil
1 small red onion sliced
1 c each broccoli florets, shredded carrots, chopped asaparagus, and shredded purple cabbage
1 lime juiced
1/4 c fresh basil chopped

Steps:

1. Noodles Prepare the noodles according to package directions. drain and set aside.
2. Sauce Heat the oil in a large saucepan. Add the shallots and ginger stir fry for 3 minutes. Add the curry paste and cook 1 minute. Add the coconut milk, broth, sugar, chili paste, fish and soy sauce. Bring to a boil reduce heat to medium low and simmer 20 minutes.
3. Vegetables In large skillet add the oil. add the onions, carrots, broccoli, and asparagus. Stir fry about 5 minutes. Add the noodles and sauce. Cook until warmed through
4. Add the lime juice and serve with purple cabbage and basil on top.