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
One-Pot Curry Noodles
These Thai-inspired one-pot noodles are simmered up in a spicy coconut red curry sauce and can be on the table in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 - 4
For teh one-pot curry noodles:
- 1 1/2 tablespoons olive oil
- 1 tablespoon sliced ginger
- 3 garlic cloves, minced
- 2 tablespoons red curry paste
- 5 cups vegetable broth
- 3/4 cup full-fat coconut milk
- 1 tablespoon honey
- 1/2 to 1 teaspoon salt, depending on your taste
- 1 (14 ounce) container extra-firm tofu, drained and cubed
- 8 ounces rice noodles
- 2 large carrots, peeled and julienned
- 1 1/2 tablespoons lime juice (optional)
- sliced bird’s eye chili (or Thai chili)
- black sesame seeds
- chopped scallions
- Heat the oil in a heavy pot over medium-high heat. Add the sliced ginger and sauté for about 30 seconds. Add the minced garlic and red curry paste, and stir for another 30 seconds to a minute. The red curry paste usually contains a tiny bit of liquid, so there will be some splattering when you heat the paste in the pot. Be careful here.
- Stir in the vegetable broth, cover the pot and bring everything to a boil.
- Once the broth has boiled, add the coconut milk, honey and salt, and bring the broth back to boil again.
- Add the cubed tofu and noodles, and cook everything, uncovered, for 4 to 5 minutes, until the rice noodles have softened.
- Turn off the heat and stir in the julienned carrots. Finish off the curry noodles with lime juice, if you like. Garnish noodles with cilantro, chilis and sesame seeds.
Check the ingredients on your curry paste to ensure that it’s vegetarian — not all brands are.