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Red Curry Noodles

I used a fairly mild red curry paste. I used more than 2Tbsp of the paste and just had a hint of spice. I’ve had very spicy pastes as well. If you don’t know the strength of your curry, start with less than 1 Tbsp and work your way up. Or make your own. Then you’ll know how spicy it will be.

  • 1/3 Cup coconut cream (can be scraped from the top of an unshaken can of coconut milk)
    • About 2 T Red Curry Paste (I used Thai Kitchen Red Curry Paste)
    • 1/2 onion, halved and sliced
    • 1/2 red bell pepper, cut into strips
    • 1 1/2 Cups broccoli, cut into pieces
    • 2 cloves garlic, minced
    • 3 Tbsp, or more, fish sauce (if you don’t like the taste of fish sauce, use less. I like that little bit of funk, myself)
    • 1 can coconut milk
      • 1 Cup water
      • 1 Tbsp brown sugar
      • salt to taste
      • 1/2 Cup tofu, cubed (optional)
      • Sriracha sauce, optional
      • 2 packages dried Chinese noodles (16 oz each package) or other kind of noodle

      1. Heat up 2-3 quarts of water in a large saucepan for the noodles.

      2. Heat 1/3 Cup coconut cream in a fry pan over medium heat. When the cream starts bubbling and glistening, add the curry paste. Stir it with a wooden spoon until mixed well.

      3. Toss in onion, bell pepper and sauté until softened and just slightly browned, about 4 minutes. Add the garlic, fish sauce, coconut milk and water. Stir. Add brown sugar and broccoli and bring up to a simmer. Cover but stir occasionally as it cooks.

      4. While the curry cooks, cook noodles in boiling water until al-dente and drain. Run cold water over them.

      5. Add water to make it the right consistency (should be more like soup) and adjust the seasonings, adding more salt or fish sauce or brown sugar if needed. Add the tofu, if using, in the last couple minutes of cooking. Stir it in gently. If you want it to be spicier, add sriracha sauce to taste and stir.

      6. As soon as the broccoli is cooked through, take it off the stove. Serve the noodles in a bowl and ladle the curry over the top of the noodles. Serve immediately.