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Red Coconut Curry Noodles

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 Red Coconut Curry Noodles
Recipe for the week of September 12-16, 2022 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Main Dish
Cuisine Thai
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Yield 6-8 servings
Ingredients
Vegetables
  • 1 tablespoon olive oil
  • 3 garlic cloves minced
  • 1 tablespoon ginger minced
  • 1 green bell pepper diced
  • 1 pound eggplant cubed
Curry Paste Spice Mix
  • 3 tablespoons red curry paste
  • 1 teaspoon Salt
  • ½ teaspoon black pepper
  • 1 teaspoon onion powder
  • 2 teaspoons brown sugar
  • 1 tablespoon fish sauce
  • 2 tablespoons lime juice
  • 6 cups vegetable broth
  • 1 can coconut milk 13.5-ounce
Additional Ingredients
  • 16 ounces Rice Noodles
  • 1/2 cup cilantro chopped
Course Main Dish
Cuisine Thai
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Yield 6-8 servings
Ingredients
Vegetables
  • 1 tablespoon olive oil
  • 3 garlic cloves minced
  • 1 tablespoon ginger minced
  • 1 green bell pepper diced
  • 1 pound eggplant cubed
Curry Paste Spice Mix
  • 3 tablespoons red curry paste
  • 1 teaspoon Salt
  • ½ teaspoon black pepper
  • 1 teaspoon onion powder
  • 2 teaspoons brown sugar
  • 1 tablespoon fish sauce
  • 2 tablespoons lime juice
  • 6 cups vegetable broth
  • 1 can coconut milk 13.5-ounce
Additional Ingredients
  • 16 ounces Rice Noodles
  • 1/2 cup cilantro chopped
Instructions
To Cook
  1. Heat olive oil in a large pot over medium heat.
  2. Add garlic, ginger, bell pepper and green onions. Cook, stirring occasionally, until tender.
Making the Broth
  1. Stir in red curry paste , salt, pepper, onion powder, brown sugar. Then add fish sauce, broth and coconut milk, scraping any browned bits from the bottom of the pot.
Finish and Serve
  1. Bring to a boil; stir in rice noodles until cooked.
  2. Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
  3. Serve immediately.