This is a really yummy vegetarian dish that even hard-core carnivores like Aaron and myself enjoy. I've also been told that with the right soy sauce and curry paste that this meal can be made gluten free!
You might find my ingredients and instructions a little vague and confusing. I've been doing a lot of Asian inspired cooking lately so I had on hand some things that I added to the recipe that aren't in the typical pantry ( Sesame Oil, Fish Sauce). I think this dish would work well without some of those ingredients, as the the recipes I used for inspiration didn't call for some of these items. Have fun with it -- throw in whatever veggies, sauces & spices that you have lying around!
I used what I already had on hand:
Red Bell Pepper, cut into strips
Carrot, cut into strips
Zucchini, cut into strips
Snow peas, cut diagonally
Cooking Oil - I used sesame oil to stick with
the asian theme but olive oil would be fine.
1 Jar (4oz) Red Curry Paste + 1 cup water
OR 1 Jar (14oz) of Red Curry Sauce
1 cup, Vegetable or Chicken broth
1 can Coconut Milk ( Lite works great!)
2 tbs Soy and/or Fish sauce
Handful Fresh Basil leaves
1. Cook Rice Noodles according to package directions.
2. Drizzle a bit of your cooking oil into your pan over medium-high heat. Empty about half the jar of the red curry paste into the pan (OR the entire jar of red curry sauce). Mix up.
3. Add one cup water to the pan (ONLY if you're using curry paste) and one cup vegetable/chicken broth into the skillet. Add the carrots and bring to a boil. Cover and let it rumble for 2-3 minutes to soften the carrots.
4. Add the can of coconut milk and the remainder or your veggies. Taste and add more curry paste to your liking. Add soy/fish sauce, simmer until your vegetables are tender.
5. Divide noodles into bowls. Ladle curry/vegetable mixture over noodles. Top with fresh basil leaves. Serve hot!