Thai Red Coconut Curry Noodle Bowls

These chiles will add a deep, nutty flavor to dishes and are great to use in salsas and sauces. It is a medium-hot chile that is good in soups, stews, sauces and sausage.

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6 servings.

2 tbsp olive oil
4 cloves garlic minced
4 chicken breasts cubed
2 tbsp red curry paste either homemade or store bought
2 small cans full-fat coconut milk or 1 large can
1 can baby corn drained and chopped
1 head broccoli cut into florets
2 Carrots sliced
1/2 each red and green bell pepper sliced
1/2 package rice noodles cooked

Red Curry Paste:
1 tsp cumin
tsp ¼ nutmeg
2 tsp coriander
3 tbsp dried red chiles
5 garlic cloves
4 small shallots chopped
1 inch piece galangal minced, or ginger
1 tsp inch piece turmeric root minced (or 1dried turmeric)
1 tsp lime juice
½ lemongrass stalk chopped
tsp ½ salt
tsp ½ pepper
1 tbsp olive oil
1 tbsp coconut oil
1-2 tsp water


Add olive oil to a large frying pan on med-high heat. Once hot, add garlic and chicken, sauteeing for 5 min.

Add red curry paste (you can add more or less than 2 tbsp depending on your spice tolerance…generally store-bought is far less spicy than the homemade version), then coconut milk.
Add baby corn, broccoli florets and carrots, then saute for 3-4 min.

Meanwhile, cook rice noodles according to package directions (generally not for more than 1-2 min in boiling water).

Add bell peppers and rice noodles to pan, stirring well to combine.

Serve in deep bowls, garnishing with cilantro and lime.

To make red curry paste: Roast dry spices (cumin, nutmeg, coriander) in frying pan over med-high heat for approx 1-2 min until fragrant. Remove from heat. Soak red chiles in hot water up to a minute. Blend all ingredients (including roasted spices) in a Magic Bullet or food processor. Add water as needed, but try not to add any at all if possible.