Bangkok Coconut Curry Noodle Bowls




INGREDIENTS :

for the coconut curry sauce:
  • 1 tablespoon oil
  • 2 shallots
  • 1 tablespoon fresh ginger, minced (or a paste – I like this stuff)
  • 2 tablespoons red curry paste
  • 1 14-ounce can regular coconut milk
  • 1/2 cup reduced sodium chicken or veggie broth (optional – see notes)
  • 3 tablespoons sugar
  • 1 tablespoon hot chili paste (sambal oelek)
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce

for the bowls :
  • 4 ounces rice noodles – I use brown rice noodles but they can be hard to find – so I buy these ones
  • 1 tablespoon oil
  • half an onion, chopped
  • 1 cup chopped broccoli florets
  • 1 cup shredded carrots
  • 1 cup chopped asparagus
  • 1 cup shredded purple cabbage
  • sesame seeds for topping
  • limes for serving
  • a handful of fresh basil for serving



For Full Instructions You Can Go Here : https://pinchofyum.com


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