Do you like curry?

You’re shaking your head in adamant agreement right?

I knew I liked you! We can soo be friends because I like love AM OBSESSED with curry. There’s just something about those spices that beckon to me. Calling to me and wrapping me in comfort. It is irresistible. And I don’t discriminate. I like all.the.curries.

Red? Yes please!
Green? Bring it on!
Yellow? Come to mama!

Never tried curry? Try it IMMEDIATELY!!  Tried it and didn’t like it? Try it again!!

Thai Coconut Curry Noodles - The House on Spring Ridge

I’ll be honest with you. I have been working on this recipe for a while. I kept playing around with flavor combinations and ingredients, trying to find the taste that matched the idea I had in my head. Sometimes my recipes come out nothing like the vision in my head. I started with the holy trinity of Asian cuisine: ginger, garlic, and scallions. I added peppers and carrots for color, seaweed for that umami flavor, and coconut milk to make things creamy.  The final kicker was the chicken bouillon. That sent this dish over the edge!! I make my own chicken buollion and I used this recipe, that I tweaked to my liking.

Thai Coconut Curry Noodles
 
Prep time
Cook time
Total time
 
A quick and healthy noodle dish in a creamy coconut curry sauce. Perfect for summer, perfect for any curry lover.
Author:
Recipe type: Dinner
Cuisine: Thai
Serves: 4
Ingredients
  • Chicken breast, cooked and shredded
  • ½ cup red bell pepper, chopped
  • 1 cup matchstick carrots
  • ½ cup green onions, chopped
  • 1 jalapeno, deseeded and thinly sliced (can be replaced with any hot pepper or omitted)
  • Seaweed, 2 sheets cut into ¼" strips (if you can't find dried seaweed or don't like it, you can omit)
  • 3 tsp ginger, grated
  • 3 tsp garlic, grated
  • 2 tsp curry powder
  • 1 tbsp red curry paste
  • 1 tbsp chicken bouillon
  • 2 tbsp fish sauce
  • 1 tbsp vegetable oil
  • Juice from one lime
  • 1, 14 oz can light coconut milk
  • 1 - 2 cups of water
  • Sesame seeds for garnish, optional
Instructions
  1. Sauté onion, pepper, and carrots in oil over medium high heat for 1 minute.
  2. Add pepper, ginger, garlic, curry powder and paste; Sauté an additional minute.
  3. Add coconut milk, 1 cup of water, fish sauce, chicken and noodles. you need enough liquid to cook the noodles, add more water as needed. It will thicken a little as it cooks. Simmer for 5 minutes.
  4. Remove from heat, stir in cilantro and lime juice.
  5. Serve immediately!

This might be my new favorite meal. I will make no comment on how many more times I plan on eating it this summer. I love subtle curry flavor and since this recipe uses rice noodles it’s gluten free. They have fewer calories than traditional pasta so I can enjoy them without the guilt. Rice noodles are now carried in most major grocery stores, but if you can’t find them, fettuccine noodles are a great substitute.

Thai Coconut Curry Noodles - House on Spring Ridge

Promise me you’re going to make this!! Leave me a comment and let me know, are you a curry fan? What’s your favorite or are you an equal opportunity curry lover like myself? As always, please share! Thanks for stopping by today!!

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