Bangkok Coconut Curry Noodles

Ingredients

1 Tbsp oil - I use sesame

2 shallots - minced

1 Tbsp ginger - minced

2 Tbsp - Thai Red Curry paste

1 can coconut milk

3 Tbsp sugar

2 Tbsp fish sauce

3 Tbsp soy sauce

Optional: add 1/2 cup chicken or veggie broth

Desired vegetables: red onion, broccoli, carrots, red cabbage, Thai basil, cilantro, etc.

Directions

In a bowl of warm water, soak rice noodles for 20 minutes to soften.

Heat oil in pan. Add shallots and ginger and fry for 3-5 minutes.

Add curry paste and fry for 1 minute.

Add coconut milk, sugar, soy sauce, and fish sauce to pan and stir.

Bring to a simmer and add vegetables.

Cook for 5-10 minutes depending on preference of vegetable tenderness.

Add noodles to pan and mix until well coated in sauce. If sauce is too thick, add water or chicken/vege stock to thin sauce.

Serve into bowls and top with fresh coriander/cilantro.

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