Sunday, April 7, 2019

bangkok coconut curry noodle bowls



bangkok coconut curry noodle bowls


 

These Bangkok Coconut Curry Noodle Bowls with brown rice noodles are healthy and easy – can be made vegetarian, vegan, or gluten free!

 

INGREDIENTS

for the coconut curry sauce:

·         1 tablespoon oil
·         2 shallots
·         1 tablespoon fresh ginger, minced (or a paste – I like this stuff)
·         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 – I use brown rice noodles but they can be hard to find – so I buy these ones
·         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

Get Full Instructions : Click here