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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.