COCONUT RED CURRY SAUCE AND NOODLES
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 16
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.
RED COCONUT CURRY NOODLES
Easy! Quick to Make! Delicious! What more could you ask for in a dish? This could be a light main dish, or a side. You can leave out the chicken, add more or different veggies, make it spicier, or less spicy. Make it your own!
Provided by AlaskaPam
Categories Curries
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
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
This curry and coconut noodle dish is incredibly flavorful and will be on your table faster than you can order take out!
Provided by Nicole
Time 25m
Yield 4
Number Of Ingredients 18
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.
CREAMY RED COCONUT CURRY
A rich, creamy red curry. Perfect blend of coconut, vegetables, and spices.
Provided by VANCITYGIRL
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium heat. Cook onion and garlic in the hot oil until tender, about 5 minutes. Add baby corn, chicken, water chestnuts, chickpeas, curry paste, and garlic powder; stir until well coated.
- Add coconut milk, chicken broth, salt, and pepper. Stir until mixture comes to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 30 minutes.
Nutrition Facts : Calories 438.5 calories, Carbohydrate 25.6 g, Cholesterol 40.8 mg, Fat 36.2 g, Fiber 11.9 g, Protein 23.7 g, SaturatedFat 20.5 g, Sodium 467.7 mg, Sugar 6.5 g
COCONUT NOODLES
The spiciness of stir-fried shrimp is balanced bythe mild flavors of coconut noodles and baby bok choy.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil; add salt. Cook noodles until al dente, about 2 minutes. Drain; rinse with cold water. Set aside.
- Bring coconut milk and chicken stock to a gentle simmer in a medium saucepan over medium-low heat. Meanwhile, process cilantro, basil, garlic, ginger, and 1 chile in a food processor until coarsely chopped, 5 seconds. Add cilantro mixture, fish sauce (if desired), lemongrass, and sugar to broth; simmer 6 minutes. Discard lemongrass.
- Add noodles; cook until just heated through, about 1 minute. Remove from heat. Stir in lime juice. Finely chop remaining chile. Divide noodles among bowls; top with cilantro, basil, and chile.
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QUICK RED COCONUT CURRY NOODLES | MEL'S KITCHEN CAFE
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- In a large pot over medium heat, scoop the cream off the top of each can of coconut and put it in the pot. (If using light coconut milk, there won’t be cream to use, so use the 1 tablespoon oil called for in the recipe). 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 (or carrots) and rice 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.
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