This recipe is from Thai Kitchen’s website with a few small adjustments to the recipe (and omitting the fish sauce). These noodles bowls make a lovely dinner and it reheats wonderfully for lunch the next day.
(Makes 4 servings)
For the curry:
- 1 can coconut milk (you can use light if you’re watching calories, I’ve made it both ways and barely notice a difference)
- 1 cup veg broth
- 3 tbsp thai red chili paste (I use the red curry paste from Thai Kitchen, available at most grocery stores in the Asian product section)
- 1 tbsp coconut oil
- 1 tbsp brown sugar
- 1/2 tsp red pepper flakes
- 1 tbsp gluten-free soy sauce (replacing the fish sauce!)
For the stir fry:
- 3- 4 cups broccoli florets
- 12 Asparagus spears, remove bottom 2 inches of stems (usually a lighter color and thicker to chew) and cut into thirds
- 4 baby bok choys, remove bottom stems and separate stalks/leaves to stir fry
- 1 c loosely packed basil leaves
- 4 tbsp Crushed cashews
- 1 tbsp coconut oil (to stir fry)
- Rice noodles (4 servings)
To make the curry:
Heat coconut oil and curry paste in a sauce pan over medium heat for 3-4 minutes, until they blend together into a liquid sauce. Add coconut milk, vegetable broth, brown sugar, soy sauce and red pepper flakes. Continue simmer on low while you cook, stirring occasionally.
To make the noodles:
In another small sauce pan, cook the rice noodles according to package instructions. Strain them and set aside (they cook fast).
To make the vegetables:
In a large wok, heat 1 tbsp coconut oil until liquid. Add broccoli florets, chopped bok choy stalks and leaves and chopped asaragus spears. Stir fry covered at a medium-high heat: covering with a lid and stirring vegetables every minute for roughly 8- 10 minutes (until the vegetables are cooked through). Half way through, add basil leaves and stir fry them in with the vegetables.
To make the noodle bowls:
In your serving bowls, combine rice noodles, vegetables and curry sauce. Top with crushed cashews. Enjoy!