Bangkok Coconut Curry Noodle Bowls

By Stef -

This was pretty good. Since the sauce recipes were so similar, I actually used my leftover sauce from this meal: http://culinarygoods.blogspot.com/2016/06/coconut-honey-lime-filipino-chicken.html and just added the red curry paste to it. I gave it a 6 and Jared gave it a 7. The recipe came from pinchofyum.com.

For the Coconut Curry Sauce:
  • 1 tablespoon oil
  • 2 shallots
  • 1 tablespoon fresh ginger, minced 
  • 2 tablespoons red curry paste
  • 1 14-ounce can regular coconut milk
  • ½ 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 
  • 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

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