I was very apprehensive about trying this recipe for the first time. Why? Well, it's VERY easy to make a bad curry. The flavors are so important and if there's a disproportionate amount of one particular spice, the whole thing just tastes weird. Understandably, it would not have surprised me if my first curry came out less than fantastic. However, I got lucky and found a great recipe and was very happy with the result! My parents even thought it was great. My dad said it was "restaurant quality." Then again, they may just have been being nice. I ate it as well, though, and thought it was quite tasty. I topped this dish with the Curry Baked Tofu and loved the combination.
Thai Red Curry with Noodles and Veggies
Adapted from Vanilla and Spice
8 oz dry rice noodles (I used Mai Fun)
2T canola oil
1/4C Thai red curry paste
1t curry powder
1 inch piece of minced ginger, or about 1t powdered ginger
1 can coconut milk
1/2t sucanat (This is a form of brown sugar)
1t soy sauce
2 cups vegetable broth
1 zucchini, sliced
1-2c diced carrots
3 sticks of celery, cut into bite sized pieces
1 onion, peeled and diced
Limes for serving
Step 1) Cook the rice noodles according to the directions on the package. It usually only takes a few minutes in boiling water. Set aside.
Step 2) Heat the vegetable oil in a large pot over medium-high heat. Add in the red curry paste and stir for 1-2 minutes. Stir in the curry powder and turmeric.
Step 3) Add the onions, veggies, and ginger to the curry mixture. Cook until onion becomes translucent and vegetables become tender, constantly stirring. Make sure the veggies are evenly coated in seasoning.
Step 4) Pour the coconut milk in the pot, stir, and bring to a boil. Add the sucanat and soy sauce, stir until evenly mixed, and then add the vegetable broth. Reduce heat to a simmer, cover, and cook for 5 minutes.
Step 5) Serve by placing some noodles in a bowl and spooning the vegetable curry on top. Finish with a squirt of lime. You can also garnish with some chopped cilantro.