Thai Red Curry Noodles Simple and Flavorful Dish

Ingredients

• 200 g rice noodles
• 1 tablespoon coconut oil
• 1 unit onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 unit red bell pepper, julienned
• 1 unit carrot, julienned
• 1 cup broccoli florets
• 400 ml coconut milk
• 2 tablespoons red curry paste
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon brown sugar
• 1 unit fresh basil leaves, for garnish
• 1 unit lime wedges, for serving

Instructions

1. Cook the rice noodles according to package instructions. Drain and set aside, ensuring they don’t stick together.
2. In a large pan or wok, heat coconut oil over medium heat. Add sliced onion, and sauté until translucent, about 3 minutes.
3. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the red bell pepper, carrot, and broccoli to the pan. Stir-fry for about 5 minutes until the vegetables are tender but still crisp.
5. In the same pan, pour in the coconut milk and stir in the red curry paste, soy sauce, and brown sugar. Mix well until the paste is fully dissolved and the sauce is creamy.
6. Add the cooked rice noodles to the pan, tossing gently to coat them evenly with the sauce. Cook for an additional 2-3 minutes until everything is heated through.
7. Give the noodles a taste, and adjust seasoning if needed. Add more soy sauce or a pinch of salt if desired.
8. Plate the noodles, garnishing with fresh basil leaves. Serve with lime wedges on the side to squeeze over the top.