Creamy One-Pot Coconut Curry Noodles
Ingredients
- 1 onion, diced
- 3 cloves garlic, 1 tbsp ginger, 1 green chili; minced
- 3 tbsp red or yellow curry paste
- 1/4 tsp cayenne
- 1 cup (240mL) vegetable broth
- 8 oz (225g) dry noodles (I used linguine)
- 14 oz (400ml) coconut milk
- 4 cups chopped veggies (I used broccoli)
- lemon juice, salt & pepper; to taste
Preparation
In a large pot, sauté the onion, garlic, ginger, and chili for 4-5 minutes.
Once fragrant, then add in the curry paste and cayenne with a splash of water, and incorporate well.
Stir in coconut milk, broth, and noodles, salt, and pepper.
Cover and cook on low heat for 5 minutes, then add your chopped veggies and cover again for 5-10 minutes
Stir occasionally to prevent sticking; once everything is cooked through, season with lemon juice and more spices to taste.
Serve warm.
