bangkok coconut curry bowls

Photo by The Culinary Nest

I am a huge lover of anything curry. Then when it is combined with coconut milk and a ton of veggies… I turn into a triple lover of it! It is decadent and creamy with a hint of spice. I would love this over Jasmine White Rice as an alternative to the rice noods too! The only change I made to the original recipe was using coconut sugar instead of white sugar and I did have to use a little bit more of the coconut sugar to get the sweetness desired. Feel free to use either one you prefer!

Recipe by: Pinch of Yum

MAKES

4 servings

Prep Time: 20 minutes

Total Time: 40 minutes

INGREDIENTS

coconut curry sauce:

1 tablespoon oil

2 shallots

1 tablespoon fresh ginger, minced

2 tablespoons red curry paste

1 14-ounce can regular coconut milk

1/2 cup reduced sodium chicken or veggie broth (optional – see notes)

3 tablespoons sugar

1 tablespoon hot chili paste (sambal oelek)

2 tablespoons fish sauce

2 tablespoons soy sauce

for the bowls:

4 ounces rice noodles

1 tablespoon oil

half an onion, chopped

1 cup chopped broccoli florets

1 cup shredded carrots

1 cup chopped asparagus

1 cup shredded purple cabbage

sesame seeds for topping

limes for serving

a handful of fresh basil for serving

METHOD

• Cook the rice noodles according to package instructions.

• Sauce: Heat the oil in a large saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Add the curry paste; stir fry for 1 minute. Add the coconut milk, sugar, chili paste, fish sauce, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients – it should thicken slightly. If you’re adding the broth to make the sauce go farther, you might need a little extra simmer time for the sauce to thicken.

• Vegetables and Assembly: In a large skillet, heat the oil over high heat. Add the onion, carrots, broccoli, and asparagus. Stir fry for about 5 minutes until the broccoli and asparagus are bright green. Add the noodles and toss around in the pan with the vegetables. Add the sauce and toss together until just combined (if you cook it too long at this point, the noodles might get too sticky).

• Serve topped with the purple cabbage and sesame seeds and a squeeze of lime or basil leaves if desired.