When I tell people that I am a food blogger, one of the most common follow up questions is, “What’s your favorite food to cook?” For the longest time, I would respond, “I don’t know. I like to cook everything.” Way to be indecisive, right? It wasn’t until recently that I realized, deep down in my core, I love Asian food the most. There’s something about the combination of ginger, garlic, onions and spice that is like magic to my palette.
One of my favorite dishes to cook at home is this one-pot curry noodles. It is a Thai-inspired dish made with red curry paste, which you can find in the Asian aisles of most supermarkets. To make the curry broth, you heat up slices of ginger, minced garlic and red curry paste until they’re fragrant. I don’t usually bother with slicing the ginger too finely because it mainly serves to flavor the broth. I don’t eat it.
For the curry broth, I highly recommend adding full-fat coconut milk. It’s the natural sweet flavors of full-fat coconut milk that make the broth special. However, if you are looking for a lighter dish, feel free to use light coconut milk.
One more thing to note is that the rice noodles will continue absorbing the liquid even after you’re done cooking the dish. If you want a soupier bowl of noodles, you’ll want to eat the noodles right when they’re done. You can also add another 2 cups of vegetable broth and another 1/4 cup of coconut milk so that you have more broth to work with.Print this recipe
Check the ingredients on your curry paste to ensure that it’s vegetarian — not all brands are.
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