Creamy Coconut Curry Noodles
Ingredients
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp ginger root, minced
- 2 green chilis, minced (omit for less heat)
- 3 tbsp red curry paste, or to taste
- 1/4 tsp cayenne
- 1 1/2 cups water / vegetable broth
- 8 oz dry noodles; use GF if needed
- 1 14-oz can coconut milk (lite or full-fat)
- 4 cups broccoli chopped
- salt, pepper, and lemon juice, to taste
Preparation
In a large pot, heat 1 tablespoon of oil or 1/4 cup water and sauté the onion, garlic, ginger, and chili for 4-5 minutes.
Once fragrant, add in the curry paste and cayenne with a splash of water and incorporate well.
Stir in the coconut milk, broth, and noodles.
Cover and cook on low heat for 5 minutes, then add broccoli and cover again.
Stir occasionally and after 5-10 minutes, the noodles and broccoli should be cooked through.
Season with salt, pepper, and lemon juice, and serve warm.
Tips
Some noodles cook more quickly than others, so keep an eye on them.
Feel free to add your own spices for more flavor.
