Coconut Curry Noodle Bowl

When we lived in South East Texas there was this little taped booth seats Thai restaurant tucked in a strip mall. I always ordered the same delicious red coconut curry, and added broccoli, my husband loved one of their noddle dishes. When I came across this recipe it took me right back to the taped booth seats and humid weather. Seriously, this dish is restaurant quality!

Prep Time: 20 minutes
Cook Time: 25 minutes
Serves: 6

Ingredients:

Coconut Curry Sauce

1 tablespoon olive oil
2 shallots
3 tablespoons fresh ginger, minced or grated
4 tablespoons red curry paste
2 14 oz can coconut milk, Chaokoh
1 tablespoon hot chili paste
2 tablespoons fish sauce
2 tablespoons soy sauce
1/4 cup chicken stock

Bowl

12oz brown rice noodles, Thai Kitchen
2 tablespoons vegetable oil
1 onion, chopped
2 1/2 cups chopped broccoli florets
2 cups shredded carrots
2 cups asparagus, chopped
1 cup purple cabbage, shredded
a handful of fresh basil

Directions:

Noodles: Bring large pot of water to boil. Remove from heat. Add brown rice noodles, stirring to separate noodles. Let stand 8 minutes or until noodles are tender but firm. Drain well. Set aside.

Sauce:  Heat olive oil in a large saucepan. Add mined ginger, and shallots; allow to soften and cook for 5 minutes. Stir in curry paste, and cook for 1 minute. Slowly add coconut milk, chili paste, fish sauce, and soy sauce. Allow sauce to simmer at least 15 minutes, stirring occasionally, and scraping down the sides of the pan. The sauce will thicken, add chicken stock to help thin the sauce.

Veggies: In a large pan heat vegetable oil. Add onion and broccoli, allow to cook for about 5 minutes. Add carrots, and asparagus and cook another 5 minutes until asparagus and broccoli are still bright in color.

Assembly: Place noodles in the bottom of your bowl, top with cooked veggies and coconut curry sauce. Finish with shredded purple cabbage and basil.