I love everything curry and everything coconut so this noodle dish is a dream come true for me. It has just enough spice, mixed with just enough cooling coconut to keep your taste buds happy and wanting more. The dish is quite filling because of the brown rice noodles and can be served up for lunch or dinner.
Coconut Curry noodles |
Gypsy Boots Trail |
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Prep Time
20 minutes |
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Cook Time
30 minutes |
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Total Time
50 minutes |
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Ingredients
Sauce
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Vegetables / Other
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Directions
- Boil water and cook noodles as you would any other pasta, until al dente, and set aside
- While the noodles are cooking, in a large sauce pan begin the sauce by sautéing the shallots and ginger in a small amount of oil for about 3-5 minutes
- Add in the cumin, turmeric, paprika, chill powder, and tomato paste at this time and cook together for another minute to release their flavours
- Add in the remaining sauce ingredients, including coconut milk, water, soy sauce, brown sugar, sambal, worcestershire sauce, and lime juice; stir together and allow to simmer for 15 minutes, helping sauce to thicken and flavours to incorportate
- While sauce is simmering, in a large skillet or wok, over medium heat, with a small amount of oil, begin to cook vegetables together
- For this recipe you will still want to the vegetables to have some bite to them, so only cook them for 5-8 minutes
- Add noodles and sauce to the cooked vegetables and stir until everything is combined and has a coating of the sauce
- Serve and Enjoy
Notes
- This curry will have a soup like consistency to it, however, if you prefer a thicker sauce that sticks to the noodles, leave out the water in the sauce and simmer until thicker