Thai Curry with Rice Noodles

Here’s another recipe that really needs no special fussing. Simply prep the veg and cook it all together. The original recipe comes from “Vegetarian Today” magazine (April 2017) and I followed it pretty closely, except that instead of cooking the veg separately, I dumped it all in at once and cooked it together. Perfection.

This was the first time that I had used rice noodles; they were so good! Don’t skip this ingredient!

These amounts made about 3 adult servings. This would be simple to double for a larger group.

Here’s what you need:
1 can full fat coconut milk

1 T brown sugar

1 T red curry paste (Thai Kitchen brand, for example)

½ C diced white onion

1 T minced garlic

1 T minced fresh ginger

1 T veg oil

1 C cubed yellow or red potatoes, skinned

1 C trimmed fresh green beans, cut in 1 inch pieces

1 C cauliflower florets

1 C eggplant, skinned and cubed

½ C red pepper, sliced

Fresh lime juice

4 oz dry rice noodles (prepare according to package)

Fresh cilantro - garnish

Dry roasted peanuts – garnish

Here’s what you do:

Prepare the sauce: mix together the entire can of coconut milk, the brown sugar, and the curry paste.  Set aside

Saute all the veg in some corn oil until a bit soft – don’t brown anything. Add the sauce and simmer till thickened to your liking. Lime juice goes in at the end. Serve over rice noodles with cilantro and peanuts as garnish.