A creamy Thai red curry sauce clinging to Asian style peanut coconut noodles with crunchy carrots, sweet red pepper, topped off with a sprinkling of sesame seeds and cilantro leaves.
Course
Main Course
Category
Asian
Prep Time10minutes
Cook Time25minutes
Total Time35minutes
Servings6
Calories557kcal
AutorElle
Ingredients
1tablespooncoconut oil
1tablespoonfreshly grated ginger
4garlic cloves,minced
1tablespoonThai red curry paste
1x 400 g can organic coconut milk
6tablespoonsorganic unsweetened natural peanut butter(chunky or smooth)
2tablespoonssoya sauce
1/2cupchicken or vegetable broth(125 ml)
2medium carrots,peeled and grated (or thinly sliced with a mandoline)
In a wok or large, deep skillet heat the coconut oil over a medium heat. Add the ginger and garlic and sauté, stirring, for 3-5 minutes, add the curry paste and cook for 1 minute, until fragrant.
Add the coconut milk, peanut butter, soy sauce and broth. Use a whisk to dissolve the peanut butter. Simmer for about 7-8 minutes to allow the flavors to develop. Add the vegetables to the wok and cook until crisp-tender, about 3-4 minutes (depending on preference; I like mine al dente, with some crunch).
In the meantime, cook the noodles until al dente (according to package instructions). Drain, rinse and set aside.
Stir in the lime juice and add the noodles. Cook for 1-2 minutes until warmed through.
Transfer to serving bowls. Garnish with sesame seeds and cilantro leaves. Enjoy while warm!