20 Minute Red Curry Noodles with Fried Coconut Garlic.
Ingredients
- 8 ounces rice noodles
- 4 tablespoons sesame oil
- 6-8 cloves garlic, finely chopped
- 3 tablespoons finely shredded coconut
- flaky salt
- 2 zucchini or summer squash diced
- 1 tablespoon fresh grated ginger
- 2-3 tablespoons Thai red curry paste
- 1 (14 ounce) can full fat coconut milk
- 1 tablespoon low sodium soy sauce or tamari
- 2 teaspoons honey
- juice from 1 lime
- 1/2 cup fresh basil or cilantro, roughly chopped
- fresno peppers, for serving
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Instructions
- 1. Cook rice noodles according to packaged directions.
- 2. Heat the sesame oil in a large skillet over medium heat. Add the garlic and cook until golden, about 3 minutes. Stir in the coconut and cook until the garlic is crisp and the coconut is toasted, about 2 minutes. Spoon the mix out of the skillet and drain onto a paper towel, season with salt.
- 3. Return the skillet to medium heat. Add the zucchini and cook 2-3 minutes until softened. Stir in the curry paste and ginger and cook until fragrant, about 1 minute.
- 4. Pour in the coconut milk, 1/3 cup water, soy sauce, and honey. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin. Remove from the heat and stir in the lime juice and basil.
- 5. To serve, divide the noodles and sauce between bowls. Top with peppers, fresh basil, and the fried garlic.
Source
Original recipe: View Original
