Thai Red Curry Coconut Noodles

Thai Red Curry Coconut Noodles

Thai Red Curry Coconut Noodles are so addictive. I crave good Thai red curry with coconut milk and this is another take-out fake-out that I love to make. And I thought what a better way to satisfy my noodle craving and my curry craving than combining the two.

This is a really easy one wok meal. If you don’t own a wok, a large pan works great, but I highly suggest in investing in a wok. I just think food tastes better in a wok, just like my theory that food always tastes better in a cast iron.

You can make these noodles with grilled chicken, sauteed shrimp, or even with some seared sliced beef. I had shrimp on hand, I also had some roasted red peppers in the jar that I used but by all means roast up your own red peppers if you got em’. I like the subtle spicy flavor of red curry but if you want to kick it up a notch, add in some red pepper flakes. It’s all about preference.

Wine Pairing Recommendation:Β Call me crazy but I really love a red wine with Thai food, a light fruity Pinot Noir or a Sangiovese is perfect.

Thai Red Curry Coconut Noodles

Thai Red Curry Coconut Noodles

11 June, 2017
: 4 Servings
: 10 min
: 20 min
: 30 min
: Easy

Warning: These noodles are highly addictive.

By:

Ingredients
  • 1/2 pound Shrimp, peeled and deveined
  • 2 tablespoons Olive Oil
  • Kosher Salt and Ground Black Pepper
  • 1 cup Jar Roasted Red Peppers, sliced or rough chopped
  • 2 cloves Garlic, minced
  • 1 teaspoon Ground Ginger
  • 2 tablespoons Fish Sauce
  • 2 tablespoons Thai Red Curry
  • 1 can Coconut Milk
  • 1 package Rice Noodles, cooked according to package, drained and rinsed in cold water
  • Lime Wedges, for serving
  • Green Onion, chopped for garnish
  • Cilantro, for garnish
  • Sesame Seeds, for garnish
Directions
  • Step 1 In a large wok, heat the oil over medium heat. Season shrimp with kosher salt and pepper. Saute for 2 minutes per side. Remove shrimp to a plate and set aside.
  • Step 2 Add roasted red peppers, garlic, and ground ginger to the wok. Saute until garlic and ginger is fragrant about 30 seconds. Add fish sauce and red curry to the pan and stir to combine and slightly cook the curry before adding coconut milk, about 30 seconds. Add coconut milk and stir to combine. Bring to a boil and simmer for 5 minutes until slightly thickened. Turn heat off and add in rice noodles and toss to combine. Add shrimp back to pan.
  • Step 3 Serve with lime wedges, garnish with green onion, fresh cilantro and sesame seeds. Enjoy!

Savor and Enjoy!



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