#Tasty and #Nice #Recipe >> Bangkok #coconut #curry #noodle #bowls
#TastyandNiceRecipe >> Bangkok coconut curry noodle bowls
Yups, the food this time is really very delicious and perfect guys. Savory, salty, and sweet flavors merge into one, which makes this dish very delicious. Many spices are contained in this dish. Because this is made from natural ingredients, this certainly makes us healthier.
All ages and people can taste this dish. So what are you waiting for? try making this dish lovingly, so that the dishes are made more delicious. Good luck :)
INGREDIENTS
for the coconut curry sauce:
- 1 tablespoon oil
- 2 shallots
- 1 tablespoon fresh ginger, minced (or a paste – I like this stuff)
- 2 tablespoons red curry paste
- 1 14-ounce can regular coconut milk
- 1/2 cup reduced sodium chicken or veggie broth (optional – see notes)
- 3 tablespoons sugar
- 1 tablespoon hot chili paste (sambal oelek)
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
for the bowls:
- 4 ounces rice noodles – I use brown rice noodles but they can be hard to find – so I buy these ones
- 1 tablespoon oil
- half an onion, chopped
- 1 cup chopped broccoli florets
- 1 cup shredded carrots
- 1 cup chopped asparagus
- 1 cup shredded purple cabbage
- sesame seeds for topping
- limes for serving
- a handful of fresh basil for serving
INSTRUCTIONS
- Noodles: Soak the noodles in a bowl of cold water. Start this right away – they need at least 20 minutes or so of soaking. When they’re soft, drain and rinse.
- Sauce: Heat the oil in a large saucepan. Add the shallots and ginger; stir-fry for 3-5 minutes. Add the curry paste; stir-fry for 1 minute. Add the coconut milk, sugar, chili paste, fish sauce, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients – it should thicken slightly. If you’re adding the broth to make the sauce go farther, you might need a little extra simmer time for the sauce to thicken.
- Vegetables and Assembly: In a large skillet, heat the oil over high heat. Add the onion, carrots, broccoli, and asparagus. Stir-fry for about 5 minutes until the broccoli and asparagus are bright green. Add the noodles and toss around in the pan with the vegetables. Add the sauce and toss together until just combined (if you cook it too long at this point, the noodles might get too sticky). Serve topped with the purple cabbage and sesame seeds and a squeeze of lime or basil leaves if you want.
Thank you for coming to my blog and enjoyed to try to make this food at home, good luck
Click ==> Original recipe here :
https://pinchofyum.com/bangkok-coconut-curry-noodle-bowls
