Thai Red Curry Noodles

Fall is slowly creeping its way into the pacific northwest. First, the mornings started getting crisp, then the rain came. Then, summer decided to make a week-long farewell with a big sunshine-y hug goodbye, which I appreciated because it let me squeeze in a couple more outdoor projects that I’d been procrastinating about all summer. Now, though, the cool breezes seem to be settling in and the days are getting shorter. And for me, that means that it’s comfort food time.

I’m not a huge spicy foods person, but I don’t mind a little heat as long as it doesn’t distract from the flavors of the dish. My ideal spicy to flavor balance is in a good Thai curry. The creaminess, sweetness, and savory tang of the dish balance out the heat perfectly. Granted, some Thai curries can be made with *really* intense heat, but if you’re using store-bought Thai red curry paste or making it at home with this recipe, you’ll get just the right amount. And the best thing about curries, aside from the flavor, is how quick and easy they are to make. It will be done from start to finish in under 40 minutes, perfect for an autumn weeknight date night at home.

For the veggies, I used Green Giant Sautés Thai Coconut melange, with carrots, bell peppers, edamame, and sugar snap peas. They bring a refreshing and vibrant taste to the dish that helps balance out the intensity of the other flavors. This curry is tossed with pad thai-style rice noodles, but you could also serve it alongside prepared jasmine rice, instead. Or just eat it with a spoon like a rich soup! The versatility of a solid curry is nearly endless, and the same goes for the Green Giant sautés. And if you’re thinking of putting together your own weeknight date night, you’re in luck! The kind folks over at Green Giant would love for you to try their new sautés range and have put together one last awesome giveaway here on the blog, hurray!! The gift basket includes one Calphalon 12-inch non-stick fry pan, one wooden sauté paddle, one set of love birds salt-and-pepper shakers, one set of “His” and “Hers” aprons, and two “try free” coupons to try new Green Giant Sautés. To enter, use the rafflecopter giveaway below. Best of luck, friends!!

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Thai Red Curry Noodles

Author Eva Kosmas Flores

Ingredients

• 1 tablespoon peanut oil
• 1 package Green Giant Sautés Thai Coconut
• 1 large shallot or 2 small shallots diced
• 3 cloves garlic minced
• 2 tablespoons olive oil
• 1 13.5 ounce can coconut milk full fat
• 2/3 cup vegetable stock
• 1/2 cup water
• 1 tablespoon palm sugar
• 1 1/2 teaspoons Thai red curry paste
• 1 1/2 teaspoons Thai fish sauce
• 1- inch piece lemongrass stalk cut in half
• 2 kaffir lime leaves
• 2 tablespoons fresh lime juice
• 4 ounces vermicelli pad rice noodles pad thai-style
• 1 lime quartered, for serving

Instructions

1. Heat the peanut oil in a medium frying pan over medium heat. Add the shallots and garlic and stir to coat in the oil. Empty the contents of the Green Giant Sautés Thai Coconut package into the pan, taking care not to add the individually wrapped peanut and spice packets. Cook until the vegetables have softened and are lightly golden around the edges.
2. Meanwhile, stir together the coconut milk, vegetable stock, water, palm sugar, curry paste, and fish sauce in a medium saucepan over medium high heat. Add the lemongrass and lime leaves and bring the mixture to a boil. Stir in the sautéed vegetables and 1/2 teaspoon of the spice packet, reduce heat to medium low, and allow to cook until very aromatic and fragrant, about 8 to 10 minutes. Stir in the fresh lime juice.
3. Prepare the pad thai noodles according to the package directions, then drain and immediately stir into the curry. Distribute between 4 small serving bowls and serve with a lime wedge in each bowl and a pinch of peanuts from the peanut packet.
4. Meanwhile, stir together the coconut milk, vegetable stock, water, palm sugar, curry paste, and fish sauce in a medium saucepan over medium high heat. Add the lemongrass and lime leaves and bring the mixture to a boil. Stir in the sautéed vegetables and 1/2 teaspoon of the spice packet, reduce heat to medium low, and allow to cook until very aromatic and fragrant, about 8 to 10 minutes. Stir in the fresh lime juice.
5. Prepare the pad thai noodles according to the package directions, then drain and immediately stir into the curry. Distribute between 4 small serving bowls and serve with a lime wedge in each bowl and a pinch of peanuts from the peanut packet.