So I had tried to make this Thai soup on the weekend that called for 1/4 cup of coconut milk. The recipe was a fail, but thankfully I had all the leftover coconut milk to use up! I had planned on using a recipe that called for a can of diced tomatoes... Alas when I opened the can I realized it was seasoned with Italian spices... No go for a coconut Thai curry noodle dish! So I decided to just wing it and make my own recipe... And it worked PERFECTLY.
Ingredients
2 cloves garlic, minced
1 tsp minced ginger
1 tbsp Thai red curry paste
1 tbsp fish sauce
3/4 cup coconut milk
1 1/2 tbsp peanut butter (smooth or chunky!)
2 tbsp brown sugar
chili sauce, to taste
1/2 cup snow peas, sliced on an angle
1/2 cup each, red and orange pepper
1/4 package rice noodles (or enough to serve 2 people)
Directions
- Place rice noodles in a large bowl. Cover with boiling water and let sit.
- Saute garlic and ginger in a pan with some vegetable oil until soft.
- Stir in curry paste until fragrant (30 seconds or so - don't burn it!)
- Add in fish sauce, coconut milk, peanut butter, and sugar. Stir well.
- Bring to a boil. In the meantime, rinse and drain the noodles. They should a little harder than al dente.
- Once sauce has come to a boil, add snow peas and peppers.
- Reduce heat and simmer.
- Once sauce has reduced until almost the desired texture, stir in the rice noodles.
- Heat on low until sauce is at desired thickness and noodles are cooked to preference.
Seriously... This recipe was amazing. I wouldn't change a thing - except maybe I would make more next time! This made about 2 servings.
