Red Curry Noodles

This recipe is crazy easy and delicious.

Just make sure you make enough, or your munchkin will finish it off for you.

Even if she just lost a tooth.

(in fact, this recipe is probably good for people with a loose tooth.)

Sometimes I do long for an evening with the rain hitting softly against the closed windows, and a sweater. We don’t get those in Hawaii too often (rainy evenings I mean. I suppose there are sweaters for rooms with too-much air conditioning.). I can’t remember the last time I was inside my house with the windows closed.

This bowl reminds me of the comfort in a warm dinner.

Make it your dinner. Adjust the flavors. Don’t be afraid of tasting and testing. I had to try a couple of times to get it right, but I think I’ve hit the right combination of ingredients that will make this a success at your house. The first time I made it I used yellow curry paste, but I think the red is better.

Use whatever vegetables you have. This could be great with snow peas, carrots, mung bean sprouts… Add some cilantro if you are so inclined. Chicken if you’d like an omnivore option.

Try some different types of noodles. I know this would be delicious with rice noodles. I think thicker is better.The first time I made it I used regular ramen noodles, but they just were too soggy. Chinese noodles with egg as an ingredient just stood up better to the curry, and were a little thicker. The noodles clung to the sauce so well. I love that velvety soup. I could drink it.

I did.

Here’s my fake instagram picture. ‘Cause I’m jealous of those ihappy people.

Red Curry Noodles (serves 2-4) print this recipe!

I used a fairly mild red curry paste. I used more than 2Tbsp of the paste and just had a hint of spice. I’ve had very spicy pastes as well. If you don’t know the strength of your curry, start with less than 1 Tbsp and work your way up. Or make your own. Then you’ll know how spicy it will be.

• 1/3 Cup coconut cream (can be scraped from the top of an unshaken can of coconut milk)
• About 2 T Red Curry Paste (I used Thai Kitchen Red Curry Paste)
• 1/2 onion, halved and sliced
• 1/2 red bell pepper, cut into strips
• 1 1/2 Cups broccoli, cut into pieces
• 2 cloves garlic, minced
• 3 Tbsp, or more, fish sauce (if you don’t like the taste of fish sauce, use less. I like that little bit of funk, myself)
• 1 can coconut milk
• 1 Cup water
• 1 Tbsp brown sugar
• salt to taste
• 1/2 Cup tofu, cubed (optional)
• Sriracha sauce, optional
• 2 packages dried Chinese noodles (16 oz each package) or other kind of noodle

1. Heat up 2-3 quarts of water in a large saucepan for the noodles.

2. Heat 1/3 Cup coconut cream in a fry pan over medium heat. When the cream starts bubbling and glistening, add the curry paste. Stir it with a wooden spoon until mixed well.

3. Toss in onion, bell pepper and sauté until softened and just slightly browned, about 4 minutes. Add the garlic, fish sauce, coconut milk and water. Stir. Add brown sugar and broccoli and bring up to a simmer. Cover but stir occasionally as it cooks.

4. While the curry cooks, cook noodles in boiling water until al-dente and drain. Run cold water over them.

5. Add water to make it the right consistency (should be more like soup) and adjust the seasonings, adding more salt or fish sauce or brown sugar if needed. Add the tofu, if using, in the last couple minutes of cooking. Stir it in gently. If you want it to be spicier, add sriracha sauce to taste and stir.

6. As soon as the broccoli is cooked through, take it off the stove. Serve the noodles in a bowl and ladle the curry over the top of the noodles. Serve immediately.