Ingredients

The following ingredients have 4 Servings
  • 1 tbsp coconut oil or vegetable oil
  • 1/4 red onion, thinly sliced
  • 3 garlic cloves, minced
  • 2-3 tbsp Thai red curry paste
  • 1/2 tsp turmeric (optional)
  • 3 1/2 cups canned coconut cream or milk (unsweetened )
  • 2 cups vegetable coconut broth
  • 2 tbsp soy sauce
  • 2 1/2 tsp sugar
  • 7 oz dry rice noodles ((or ramen if desired))
  • 1 cup frozen or fresh snap peas
  • 4 mini sweet red peppers, sliced
  • 1 cup matchstick carrots
  • 1 lime, juiced
  • Thai basil and/or cilantro

Instruction

  • Heat a medium no stick pot over medium heat. Add oil  and cook onion for about 2 minutes, and then garlic for 1 minute, stirring occasionally. Do NOT let brown!
  • Stir in Thai red curry paste, turmeric if desired, canned coconut cream or milk, vegetable broth, soy sauce, and sugar. Bring to a simmer and add noodles. Let cook for about 4 minutes.
  • Add snap peas, bell pepper, and carrot and let cook for about 3-4 minutes or until both noodles and vegetables are fully cooked.
  • Remove from heat, and stir in lime juice as well as Thai basil and/or cilantro.
  • Serve immediately by itself or with a protein of your choice. I served mine with soft-boiled eggs. Enjoy!