Thai Red Curry Noodles
Creamy, flavourful and comforting Thai-inspired red curry noodles with cabbage and bell pepper for a quick and easy dinner.
Servings: 4 servings
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 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.
- 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 red curry paste. Cook for 1 min, stirring constantly, until fragrant.
- Add cabbage, coconut milk, coconut sugar and soy sauce. Let simmer for 3-5 min, stirring occasionally, until slightly reduced (thickened).
- 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.
- Garnish with Thai basil and peanuts, if using. Serve a lime wedge on the side.
Video
Nutrition
Serving: 1/4 recipe | Calories: 416kcal | Carbohydrates: 59g | Protein: 3g | Fat: 19g | Sodium: 321mg | Fiber: 4g | Sugar: 8g