Thai Red Curry Noodles With Vegetables | Recipe Cart

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