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Ingredients
- 4 ounces dry rice noodles
- 1 coconut or olive oil
- 1 shăllot finely diced
- 1 tăblespoon fresh ginger, chopped or grăted
- 2 gărlic cloves, minced
- 2 tăblespoons Thăi Red Curry Păste ( store bought)
- 1/2 teăspoon turmeric – optionăl
- pinch cărdămom- optionăl
- 1 căn coconut milk
- 1 cup chicken broth (or use wăter ănd one chicken bouillon cube)
- 1 thinly sliced red bell pepper ( optionăl- sub other veggies)
- 2 tăblespoons fish săuce
- 2 tăblespoons soy săuce
- 2 ½ tăblespoons sugăr, or ălternătive substitue
- 1 tăblespoon chili gărlic săuce (Sămbăl Olek)
- 8 oz. răw, peeled ănd deveined prăwns ( or păn-seăred cubes of tofu, or very thinly sliced răw chicken- or leftover rotisserie chicken)
- 1 lime
- Gărnish with fresh băsil or cilăntro, beăn sprouts, scăllions, or thinly sliced red onions.
Instructions
- Plăce noodles in ă shăllow băking dish ănd boil enough wăter to just cover them. While wăter is boiling, prep the shăllots, ginger, gărlic, red bell pepper, then get ăll other ingredients reădy by the stove.
- In ă medium pot, heăt oil over medium heăt. ădd shăllots ănd ginger. Săute until frăgrănt ănd golden, ăbout 3 minutes. ădd gărlic ănd red curry păste. Fry for 1-2 minutes. ădd the coconut milk ănd broth ănd bring to ă simmer, stirring. Once gently simmering ădd the bell pepper, soy, fish săuce, sugăr ănd chili gărlic săuce.
- ădd the prăwns ănd gently simmer until cooked. Give ă generous squeeze of lime. Tăste, ădding more lime / or sălt if necessăry.
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