Thai Coconut Curry Noodles

Thai coconut noodles is aromatic, and rich in flavor. This is addictively delicious. The creaminess of the coconut milk is perfectly balanced with the curry flavors. This noodles doesn't use the store bought red curry paste. Last year, I tried to make my own versions when the very first lock down started and now we enjoy this version very much. Our family loves noodles equally to rice bowls and hence we try different noodles often. This is a frequently made noodle in our home. My daughter tries to update her request for this noodles everyday. Yes, EVERYDAY! So, I try to make it often but not everyday. She too knows that if she tries to update her request pretty often, I would definitely make it once or twice in two weeks at least. This recipe is vegan. This noodles can be made either soupy or the version where sauce is coated on the noodles. Remember the sauce will be absorbed by the noodles immediately. As soon as you toss everything, serve immediately. 

This coconut-based spicy, savory noodles can be made soupy as well as sauce coated noodles. Both the versions are very tasty. Soupy ones are great during winter and the other version is great all the time. Use rice noodles for this recipe. Rice vermicelli or pad Thai noodles work great for this. Use fresh red Thai chilies to kick up the heat. Fresh lemon grass adds a great flavor. I have used dried Kaffir lime leaves that I bought in Amazon. If fresh ones are available, please use them. Coriander powder with cayenne, garlic, ginger, lemon grass, kafir lime leaves, Thai chilies, turmeric, black pepper, cumin, and coriander along with salt and mile juice are freshly ground to a paste and used in this recipe for the red curry paste for making a super flavored meal.. If you don't have the time, store-bought paste can also be used.  Any veggies of your choice can be used. 

 

March is #NationalNoodleMonth and we are celebrating this in our #FoodieExtravaganza group. Sue of Palatable Pastime is hosting this month's event for Foodie Extravaganza. Thanks, Sue! Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page.

                                                          

I can Guarantee that you will end up slurping the entire bowl in no time. There may requests for second helping too. This is that delicious.

Broccoli, tofu, and/or mung bean sprouts are a great addition to the noodles. If you are adding more veggies, just balance the curry paste, water, and coconut milk for a great and healthier meal.

I am linking this to Full Plate Thursday by Miz Helen, What's for dinner? Sunday Link Up #304 by Helen, and Niky's Sundays on Silverado #30. Check the link for more ideas of great food.

Ingredients

Serves 4 

For the red curry paste

Lemon grass - 1 stalk, chopped after trimming the ends and root

Kaffir lime leaves - 3

Garlic - 3 cloves

Ginger/galangal - 1 to 1.5 inches, chopped

Thai red chilies - 3 to 4

Cayenne - 1/2 tsp

Cumin - 1 tsp

Coriander - 1/2 tsp

Black pepper - 1/2 tsp

Turmeric - 1/2 tsp

Green onion - 2, chopped

Lime juice - 3 tbsp

Salt - 3/4 tsp

Oil - 1 tsp

For the noodles

Rice noodles - 100g

Water

For the final sauté:

Oil - 2 tbsp

Carrots - 1.5 cup, matchsticks

Bell pepper - 2 cups, sliced thin, any color or combo

Shallots - sliced

Salt - 3/4 tsp

Water - 1 cup

Snow peas - 100g

Coconut milk - 1 cup

Lime juice - 1 tsp, optional

 or serve with Lime wedges

Method

Grind the ingredients for the curry paste to a smooth consistency. Set aside. Cook the noodles according to package directions, drain, and keep.

Heat oil in a pan. Sauté onions and ginger for 2 minutes. Add the curry paste and fry for 2 minutes. Add in the carrots, bell peppers, and snow peas. Sauté for 2 minutes. Add in salt, water, and coconut milk, and simmer for 3-4 minutes. The veggies should be crisp tender. Stir in half of the green onions.

Add the curry to a bowl, top with noodles, garnish with sliced Thai chili, cilantro, green onions, and serve.

 

Alternatively, add in the cooked noodles to the pan, toss well till everything is well combined and heated through. Garnish with lime wedges, cilantro and green onions. 

Serve immediately.

Check the links below for the yummy noodles we shared today in our Foodie Extravaganza group for "Noodles: It’s National Noodles Month". Thanks, Sue!

• • Instant Noodles Egg Masala by Sneha's Recipe
  • Linguine with Salmon and Cilantro Pesto by Karen's Kitchen Stories
  • Penang Char Kway Teow (Malaysian Noodles with Crab and Sausage) by Culinary Adventures with Camilla
  • Sesame Ginger Noodles by A Day in the Life on the Farm
  • Taco Stuffed Pasta Shells by Making Miracles
  • Thai Coconut Curry Noodles by Magical Ingredients
  • Torta di Rigatoni by Food Lust People Love
  • Tsuivan (Mongolian Noodles with Meat and Vegetables) by Tara's Multicultural Table