This recipe reminds me of Thailand, mixing a range of Southeastern Asian ingredients with some traditional flavors. The rich color and the spicy coconut curry really bring out this dish. The coconut curry can be used in a combination of dishes, not just this one. We've tried this curry on rice and other noodles and it works just as well if flat rice noodles are not your thing. We played with consistencies and different flavors by cooking the vegetables in 3 different ways. It may seem like a complex recipe at first but cooking each component at a time and seeing and tasting it really makes this dish worthwhile in bringing the experiences of Southeast Asia.
Ingredients (2 Servings):
- 0.25lb /120g of Flat Rice Noodles
- 4 Carrots
- 4 Baby Bok Choys
- 4 Broccoli Florets
- Sugar Snaps (Handful)
- 1 1/2 Cans of Coconut Milk
- 1 Clove of Garlic
- Ginger (Thumb size)
- 1 Teaspoon of Organic Red Curry Paste
- 1/2 Teaspoon of Galangal
- 5-6 Dried Keffir Lime Leaves
- Sea Salt
- Fresh Cilantro
- Fresh Red Chili
- 1 Lime or Half a Lemon
- Extra-virgin Olive Oil
- Pre-heat the oven at 350°F and prepare a tray with baking paper. Add the carrots and 2 broccoli florets to the tray.
- Season with sea salt and black pepper and drizzle some extra-virgin olive oil. Cook in the oven for 30-35 minutes.
- Pre-heat a wok with some water on the bottom and the bamboo steamer (if you don't have it you can steam the vegetables with other appliances).
- Place the sugar snaps and the remaining broccoli florets into a ceramic bowl and cook it in the bamboo steamer for 5-6 minutes.
- Cut the baby bok choys into halves from top to bottom and pan fry them in a pan with extra-virgin olive oil. Season with sea salt and black pepper.
- Stir the bok choys for 10mins at medium heat without the lid.
- Finely mince the garlic and the ginger and stir in a saucepan with extra-virgin olive oil for a couple of mins. Add 1 teaspoon of red curry paste. Simmer all together for a couple of mins.
- Add 1 1/2 cans of coconut milk. Add half teaspoon of galangal. Add dried keffir lime leaves.
- Mix all together and cook for 10-15mins at medium heat. Squeeze the juice of a lime (or half a lemon) and let it rest for a few minutes.
- Boil the water in a pot and once it's boiling add the rice noodles and cook for a couple of minutes.
- Drain the noodles under cold running water.
- Once all the ingredients are ready, pour the red curry coconut broth into a bowl, add the noodles and all the vegetables. Season with fresh sliced red chili and fresh cilantro.