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. (I use this Thai Kitchen brand red curry paste.)
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. If that's not possible, you can also add another 2 cups of vegetable broth and another ¼ cup of coconut milk so that you have more broth to work with.
Oh, and this recipe can be made completely vegan by simply using agave syrup in place of the honey.
And if you love this recipe, be sure to check out these One-Pot Thai Green Curry Noodles too. It's a slightly different twist, but equally delicious!
For the one-pot curry noodles:
- 1 ½ tablespoons olive oil
- 1 tablespoon ginger sliced
- 3 garlic cloves minced
- 2 tablespoons Thai red curry paste
- 5 cups vegetable broth
- ¾ cup full-fat coconut milk
- 1 tablespoon honey (or agave for vegan version)
- 1 teaspoon salt ,depending on your taste
- 14 ounce container extra-firm tofu drained and cubed
- 8 ounces rice noodles
- 2 large carrots peeled and julienned
- 1 ½ tablespoons lime juice (optional)
- cilantro sliced
- bird's eye chili (or Thai chili)
- black sesame seeds chopped
- 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 (or agave) 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.