Start by prepping the vegetables you want to add into your curry. I almost always use bean sprouts, snap peas, baby corn, water chestnut, and bell pepper.
Slice a jalepeno and cut up some cilantro to add later on.
To prepare the curry, start with the mushroom broth. To the mushroom broth, add one can of coconut milk (or coconut cream if you want a thicker, richer soup base), and red curry paste. Let that simmer for 10 minutes to allow the flavors to come together. Then add all of your vegetables.
These are my favorite rice noodles. They only take 5 seconds to cook!
I noticed that when I don’t rinse the noodles, they have a weird scent to them. This is what I do: I put my noodles into a bowl and pour boiling water on top. I stir the noodles around for 2-3 seconds and then drain the water immediately. I pour over boiling water again, and do the same thing. This gets rid of the weird artificial smell. You want to heat your noodles just before you are ready to serve them. Otherwise they will turn soggy and break apart.
When you’re ready to serve, pour the curry over the noodles and add cilantro and jalepeno. You also want to add lime juice, but I didn’t have any to show here.
8 cups mushroom broth
1 can coconut milk or coconut cream
3 tbsp red curry paste
12 oz dry rice noodle
1/4 cup snap peas
1/4 cup baby corn
1/4 cup water chestnut
1/4 cup bell pepper
1/4 cup bean sprouts
Salt and pepper to taste
- Put broth, coconut milk, and red curry paste into a pot. Let simmer for 10 minutes.
- Add snap peas, baby corn, water chestnut, bell pepper, and bean sprouts. Add salt and pepper to taste.
- Right be fore serving, cook rice noodles according to package directions.
- Spoon curry over noodles and top with cilantro, jalepeno, and lime juice.