Creamy Coconut Curry Noodles with Broccoli
Ingredients
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger root, minced
- 2 green chilis, minced (omit for less heat)
- 3 tablespoons red curry paste, or to taste
- 1/4 teaspoon cayenne
- 1 1/2 cups water or vegetable broth
- 8 ounces dry noodles; use gluten-free if needed
- 1 14-ounce 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 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.
Add the broccoli and cover again; stir occasionally.
After 5-10 minutes, the noodles and broccoli should be cooked through. Some noodles cook more quickly than others, so keep an eye on them!
Season with salt, pepper, and lemon juice, and feel free to add your own spices for more flavor.
Serve warm.
