Happy Foodie Friday from the Barre Team!
This week I chose to share a recipe that will help you warm up on these cold winter nights! I topped the curry with my Curry Baked Tofu, which you can find on my other blog, Caroline’s Kitchen. If you’re not into tofu, try topping this dish with your favorite protein as a finishing touch!
Thai Red Curry with Noodles and Veggies
8 oz dry rice noodles (I used Mai Fun)
2T canola oil
1/4C Thai red curry paste
1t curry powder
1 inch piece of minced ginger, or about 1t powdered ginger
1 can coconut milk
1/2t sucanat (This is a form of brown sugar)
1t soy sauce
2 cups vegetable broth
1 zucchini, sliced
1-2c diced carrots
3 sticks of celery, cut into bite sized pieces
1 onion, peeled and diced
Limes for serving
Step 1) Cook the rice noodles according to the directions on the package. It usually only takes a few minutes in boiling water. Set aside.
Step 2) Heat the vegetable oil in a large pot over medium-high heat. Add in the red curry paste and stir for 1-2 minutes. Stir in the curry powder and turmeric.
Step 3) Add the onions, veggies, and ginger to the curry mixture. Cook until onion becomes translucent and vegetables become tender, constantly stirring. Make sure the veggies are evenly coated in seasoning.
Step 4) Pour the coconut milk in the pot, stir, and bring to a boil. Add the sucanat and soy sauce, stir until evenly mixed, and then add the vegetable broth. Reduce heat to a simmer, cover, and cook for 5 minutes.
Step 5) Serve by placing some noodles in a bowl and spooning the vegetable curry on top. Finish with a squirt of lime. You can also garnish with some chopped cilantro.
Remember, if you have a favorite snack, share it with us and we may feature it in an upcoming 4Dancers blog post!