Tuesday, June 21, 2011

Thai Red Curry Noodles

I love Thai curry dishes and made with rice noodles they are a "quick and easy" weeknight option for dinner. This dish is not spicy but can be heated up with the addition of some hot sauce or crushed red pepper flakes (added to mine). I hope you enjoy the recipe.

Here is how:
1. Cook 12 ounces of Thai rice noodles according to the package directions (I used Thai Kitchen brand).

2. In a large saucepan, over medium-high heat, combine:
- 1 1/2 Tbs. of red curry paste (again by Thai Kitchen)
- 2 14 ounce cans coconut milk
- 1/2 cup gluten free chicken broth (I used Pacific brand).
- 2 tsp. grated ginger
- 1/2 tsp. salt

3. Bring to a boil and add:
- 4 ounces of sugar snap peas, sliced
- 4 ounces shitake mushrooms, sliced
- 1 pound medium shrimp, peeled and deveined

4. Lower the heat and simmer until the shrimp are cooked though and the vegetables are tender, about 4 minutes.

5. Divide the noodles and the soup among bowls and stir some freshly chopped cilantro into each bowl.

Here is to Thai food made easy at home! xo

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