Thai Coconut Curry Noodles
- 4 Oz. Noodles
- 1 Can Coconut Milk (Use Less Fat if you want to avoid the fat)
- 2 Cloves of Minced Garlic
- 1 Tbsp Minced Ginger
- 2 Tbsp Red Curry Paste
- 1 Cup Chopped Carrots
- 2 Cups Chopped Broccoli
- 1 Tbsp Lemon Juice
- 1 Tbsp Chili Flakes (omit or use less to reduce spiciness)
- 1/4 Tsp Paprika
- Handful of Chopped Basil
- Pinch of salt and pepper
- 1 Tbsp Coconut Oil
In a pot of boiling water, start cooking your brown rice noodles.
Add your coconut oil to a pan on medium-high heat. Add your garlic and ginger, and cook for 1 minute. Add in your carrots and broccoli to the pan, and cook for 5-8 minutes, or until the broccoli starts to gain some colour. Add the paprika, chilli flakes, salt, and pepper to the pan, and quickly stir it in. If you don’t like your food spicy, leave the chilli flakes out.
Add in the coconut milk and the curry paste into the pan. Stir until the coconut milk and curry paste are combined. Reduce the heat to low, and stir in the chopped basil and lemon juice.
Drain the brown rice noodles and add it to the coconut curry sauce. Stir the noodles in the sauce until it’s all evenly mixed. Serve while hot.
Optional: Top it off with sesame seeds, green onions, and/or crushed peanuts/cashews.