I've made a few coconut curry noodle dishes in the past including Coconut Curry Noodles with Marinated Mushrooms and Ramen in South Indian Coconut Stew. These all have similar flavor profiles, so it's really about how easy you want to make your life and what vegetable ingredients pop out to you the most. They've all been delicious. You can't go wrong.
Slightly modified recipe by Contentedness Cooking | Serves: 4 | Time: ~20 min
Ingredients
3 cups mixed vegetables (I used #broccoli, onions, #mushrooms)
4 cloves garlic
3 tbsp #Thai green curry paste
2 14 oz cans light coconut milk
1 cup vegetable broth (homemade to reduce sodium)
12 oz Thai brown rice noodles
S&P, to taste
2 tsp curry powder
1/4 tsp ground fenugreek
Instructions
In a large pot heat a bit of oil. Add minced garlic and fry it for around 3 minutes.
Transfer the mixed vegetables and fry all for 2 minutes more.
Finally add Thai green curry paste, fenugreek and curry powder.
Season with salt and pepper to taste before adding the rice noodles, coconut milk, and vegetable broth. Bring mixture to a boil then turn off heat all together. Then let the soup sit 5 minutes before serving.
Journal
Food and Drink
6 glasses of water (planning on at least one more before bedtime)
2 cups of coffee
2 glasses white wine
Fried egg over artichoke pesto zoodles
Shared fries with a friend
Bowl of cinnamon toast crunch with almond milk
Curry soup
Exercise
6+ miles of walking (including some walking with heavy groceries)
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