Description
Creamy, flavourful and comforting Thai-inspired red curry noodles with cabbage and bell pepper for a quick and easy dinner.
Ingredients
- 8 oz rice noodles
- 1 tbsp coconut oil (15 g)
- 1 shallot, thinly sliced (70 g)
- 1-inch piece ginger, minced or grated
- 3 cloves garlic, minced or grated
- 1 red bell pepper, thinly sliced (135 g, 1¾ cup)
- 3 tbsp red curry paste (45 g)
- 3 cups thinly sliced green cabbage (190 g)
- 1 (14 oz) can coconut milk
- 1 tbsp coconut sugar (15 g)
- 1 ½ tbsp soy sauce (25 mL)
- 1 lime, juiced (approx. 1-2 tbsp)
- 1/4 cup cilantro, chopped
- ¼ cup fresh Thai basil, thinly sliced
- ¼ cup roasted peanuts, optional
Instructions
- Cook Noodles: Cook noodles according to package directions. Slightly undercook, as the noodles will finish cooking in the pan. Drain and rinse under cold water to stop the cooking.
- Cook Aromatics: In a large non-stick pan, heat coconut oil over medium heat. When the pan is hot, add shallots, bell peppers, ginger and garlic. Season with a pinch of salt. Cook for 3-4 min, stirring occasionally, until softened.
- Add Curry Paste: Add red curry paste. Cook for 1 min, stirring constantly, until fragrant.
- Finish Red Curry Sauce: Add cabbage, coconut milk, coconut sugar and soy sauce. Let simmer for 3-5 min, stirring occasionally, until slightly reduced (thickened).
- Finish Noodles: Add the noodles, lime juice and cilantro to the sauce. Toss well to combine, until noodles are coated and have absorbed some of the sauce.
- Serve: Garnish with Thai basil and peanuts, if using. Serve a lime wedge on the side.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 416
- Sugar: 8 g
- Sodium: 321 mg
- Fat: 19 g
- Carbohydrates: 59 g
- Fiber: 4 g
- Protein: 3 g