Thai Red Curry Noodles With Vegetables | Recipe Cart

Name: Thai Red Curry Noodles With Vegetables | Recipe Cart
Total time: 50 min
Ingredients: 1/4 cup lightly packed cilantro leaves and stems (white roots, too, if available); 2 cloves garlic, roughly chopped; 1 shallot, sliced; 1 fresh hot red chile, seeded and roughly chopped; 2 tablespoons prepared Thai red curry paste; 1 tablespoon coconut oil; 1 tablespoon grated fresh ginger; 1 lemongrass stalk, tough outer leaves trimmed off, inner leaves finely chopped; Finely grated zest and juice of 1 lime; 2 teaspoons Asian fish sauce; 1 teaspoon curry powder; 3/4 teaspoon cumin seeds; 1/2 teaspoon ground coriander; 3 tablespoons coconut oil; 5 ounces sliced shiitake mushrooms (about 3 cups); 6 scallions, thinly sliced; 3 cloves garlic, thinly sliced; 1 fresh hot red chile, seeded and thinly sliced; Kosher salt; 4 ounces thin dried noodles, such as ramen, egg noodles, rice noodles, etc.; 1 (14-ounce) can full-fat coconut milk; 1 1/2 tablespoons Asian fish sauce, more to taste; Juice of 1/2 lime, plus more to taste; 1 cup sliced red bell pepper; 1 cup sliced snow peas or green beans; 5 ounces baby bok choy, spinach or tatsoi torn into bite-size pieces; Lime wedges, for garnish; Optional garnishes (use all or any combination of the following): 1/2 cup thinly sliced radishes; torn basil, mint, or cilantro leaves; sesame seeds; halved hard-cooked eggs

getrecipecart.com

Think of this dish as red curry noodles, version 2.0. By doctoring up jarred red curry paste with fresh chile, garlic, ginger, lemongrass and spices, this dish

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Blender
Food processor
Measuring spoon
Cutting board
Chef's knife
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Saucepan
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Tongs
Spatula
Stove
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Freezer
Lime juicer
Measuring cup
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Ingredients

1/4 cup lightly packed cilantro leaves and stems (white roots, too, if available)
2 cloves garlic, roughly chopped
1 shallot, sliced
1 fresh hot red chile, seeded and roughly chopped
2 tablespoons prepared Thai red curry paste
1 tablespoon coconut oil
1 tablespoon grated fresh ginger
1 lemongrass stalk, tough outer leaves trimmed off, inner leaves finely chopped
Finely grated zest and juice of 1 lime
2 teaspoons Asian fish sauce
1 teaspoon curry powder
3/4 teaspoon cumin seeds
1/2 teaspoon ground coriander
3 tablespoons coconut oil
5 ounces sliced shiitake mushrooms (about 3 cups)
6 scallions, thinly sliced
3 cloves garlic, thinly sliced
1 fresh hot red chile, seeded and thinly sliced
Kosher salt
4 ounces thin dried noodles, such as ramen, egg noodles, rice noodles, etc.
1 (14-ounce) can full-fat coconut milk
1 1/2 tablespoons Asian fish sauce, more to taste
Juice of 1/2 lime, plus more to taste
1 cup sliced red bell pepper
1 cup sliced snow peas or green beans
5 ounces baby bok choy, spinach or tatsoi torn into bite-size pieces
Lime wedges, for garnish
Optional garnishes (use all or any combination of the following): 1/2 cup thinly sliced radishes; torn basil, mint, or cilantro leaves; sesame seeds; halved hard-cooked eggs