Coconut Red Curry Sauce And Noodles Recipes

COCONUT RED CURRY SAUCE & NOODLES

Steps:

• Start water for noodles. Once water is boiling break noodles in half & cook in boiling water for 11-13 minutes or until directed on package.
• While noodles are cooking, warm oil in a large skillet over medium heat, & cook ginger, onion, & carrots until starting to soften, about 3-5 minutes.
• Add red curry paste & cook 1 minute. Whisk in coconut milk & cook for another 3-5 minutes until carrots are just about fork tender. Make a slurry with the cornstarch & cold water. Add slurry to coconut sauce until boiling & sauce thickens. Add the cabbage & cook 1 minute until starting to wilt.
• Remove from heat & stir in the honey, scallions, lime juice & cilantro. Season with salt & pepper. When noodles are finished, drain them & add to sauce. Toss & serve.

VEGAN COCONUT RED CURRY

Steps:

• For the rice: Combine the water and rice in a medium saucepan and bring to a boil, adjust to a low simmer, cover and cook until the rice is tender, and all the water has been absorbed, 15 to 20 minutes. Remove from heat and keep covered. (Tip: don't stir the rice while it's cooking.)
• For the curry: Heat the olive oil in a large skillet over medium heat. Add the pepper, zucchini, eggplant and onion and cook, stirring, until crisp tender, 5 to 7 minutes. Remove from heat and set aside.
• Combine the tomatoes, garam masala, cumin, paprika, turmeric, salt, cayenne, garlic and ginger in a medium pot, bring to a simmer and cook for 20 minutes. Careful of splashing, pour in coconut milk and add the coconut oil, turn off heat and let cool for about 5 minutes. Puree with hand stick blender (or in batches in a blender) until smooth.
• Add the cooked vegetables to the curry sauce and simmer for 10 minutes.
• Toast or grill the naan or pita bread until golden brown, 2 to 3 minutes. Cut into pieces.
• For serving: Fill bowls with some rice and then top with some curry. Sprinkle with scallion and serve with a piece of naan or pita bread.

SCRUMPTIOUS THAI COCONUT RED CURRY

Steps:

• In a medium saucepan combine 1/2 to Tbsp Red Curry paste (I like it spicy -- so I use 1 Tbsp) with one can of coconut milk. (I use light coconut milk to save calories/fat).
• Simmer for 5 minutes. Add 1/4 cup fresh basil, 1/4 cup bamboo shoots, 3 tsp Fish Sauce, 2 Tbsp brown sugar, 1/3 cup chicken stock, and 1/2 cup of your favorite mushrooms (I use the Japanese style and shitake). Simmer for 10 to 15 minutes.
• While you are simmering -- saute the chopped peppers (1 or 2 inch pieces) and chopped onion in a frying pan or wok lightly covered in olive oil. Fry lightly peppered chicken breasts till cooked through.
• Place sauteed peppers and onions on bowls of rice and spoon curry sauce over rice. You can either use curry sauce to lightly flavor rice or more as a soupy type mixture. I use short grain brown rice -- but any type is fine. Add cut chicken breast or other meat/tofu if desired.

RED COCONUT CURRY NOODLES

Steps:

• In a large pot over medium heat, scoop the cream off the top of each can of coconut and put it in the pot. The cream will be used as the "fat" instead of oil or butter. Along with the cream, add the curry paste and ginger. Let this simmer, stirring constantly, for about one minute.
• Add the chicken and onions. Cook, stirring occasionally, until the chicken is no longer pink, about 5-6 minutes. Add the coconut milk, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer.
• Add the red pepper, broccoli slaw and/or carrots and noodles and salt. Simmer, stirring occasionally to prevent the noodles from sticking to the bottom, for about 5-8 minutes. The noodles will thicken and plump up as they absorb the liquid. The mixture will be slightly soupy when the noodles are finished cooking.
• Take the pot off the heat and let the noodles sit for about 5 minutes. The mixture will continue to thicken. Garnish with more cilantro, if desired.

COMBINATION RED CURRY & COCONUT NOODLES

Steps:

• In a large non-stick skillet, heat one teaspoon sesame oil over a medium-high heat. Add chicken and shrimp, cook until chicken is brown on both sides and shrimp is pink and opaque. Remove from pan, set aside.
• Add peppers, snow peas, baby corn, mushrooms, onion, garlic and ginger. Saute until slightly softened, about 4-5 minutes. Use a wooden spoon to frequently stir the veggies, ensuring they don't burn.
• Add red curry paste, stir until combined, cook for one minute.
• Add rice vinegar, coconut milk and salt. Stir to combine.
• In a small bowl whisk cornstarch and chicken stock together. (You could also use water if you don't have chicken stock). Slowly stir into curry and coconut milk mixture. Add sliced peppers.
• Bring mixture to a boil and reduce to a simmer until thicken, about five minutes.
• Cook noodles as directed, be careful to not overcook.
• Once the sauce has thickened, add the noodles. Toss until completely coated in the sauce. Add chicken and shrimp back in. Season to taste with salt and pepper.

COCONUT RED CURRY SAUCE AND NOODLES

Steps:

• Heat the oil in a small saucepan over medium heat. Cook the mushrooms, ginger and shallots until soft, about 3 minutes. Stir in the red curry paste and cook 1 minute. Whisk in the coconut milk, and then add the cabbage, carrots and tofu and cook 5 minutes more. Remove from the heat and stir in the honey, scallions, lime juice and cilantro. Season with salt and pepper. Let cool slightly, and then toss over the noodles.

COCONUT RED CURRY SAUCE AND NOODLES

Steps:

• Heat the oil in a small saucepan over medium heat. Cook the mushrooms, ginger and shallots until soft, about 3 minutes. Stir in the red curry paste and cook 1 minute. Whisk in the coconut milk, and then add the cabbage, carrots and tofu and cook 5 minutes more. Remove from the heat and stir in the honey, scallions, lime juice and cilantro. Season with salt and pepper. Let cool slightly, and then toss over the noodles.

COCONUT RED CURRY WITH TOFU

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed according to package directions, 20 to 25 minutes. Keep warm.
• Meanwhile, heat oil in a skillet over medium heat. Add tofu and cook until it begins to brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots, bell pepper, and green onions and cook until vegetables are tender and tofu is browned, 20 to 25 minutes.
• While the tofu and vegetables are cooking, combine soy sauce, seasoning sauce, red curry paste, brown sugar, fish sauce, and oyster sauce in a small bowl until well blended.
• Pour 1/2 of the coconut milk over tofu-vegetable mixture and stir to combine. Mix in sauce mixture until combined. Add as much coconut milk until the mixture is about half liquid and half tofu and vegetables; you may not need all the coconut milk. Cook for 5 minutes until everything is cooked through and the flavors have melded.
• Serve curry over jasmine rice and garnish with fresh cilantro.