Red Curry Noodles

Red Curry Noodles with Peanuts and Bell Peppers

Red Curry Noodles

for

with Peanuts and Bell Peppers

Prep Time: 40 mins Calories: (per serving)660

Carbs: 69g Fat: 35g Protein: 11g Sodium: 600mg

Vegetarian

Gluten Free

Contains Peanuts

Very Spicy!

Customer Favorite!
4.1 of 5 stars

This Thai-inspired dish gives contrasting flavors of aromatic red curry paste, lime juice, and fresh cilantro. Coconut milk and vegetable broth will comprise the base, making for a smooth, rich, and tasty complement to the rice noodles. Red curry paste includes a blend of red chili, garlic, lemon grass, galangal, kaffir lime, and coriander, which helps keep the prep time and ingredient list down. But careful, the curry paste gives this dish quite the heat!

Enjoy, Wisconsin!

Read through the entire recipe prior to cooking.

Reminder: If you leave your delivery bag and ice pack at your delivery location on your next delivery day, then we will collect them for reuse.

Don't hesitate to contact us with any questions you may have.

Prep Ingredients

Photo based on 2-serving recipe

Prep Ingredients

Bring

1 ½

quarts water to boil in large saucepan

Wash and dry all produce

De-stem, de-seed, and chop bell peppers into 1 inch pieces

Cut lime into 1 half and 2 quarter pieces

Cut 1 lime in half and the other in quarters

Peel and quarter onion, then remove layers into individual pieces

Remove and chop cilantro leaves

Roughly chop peanuts

Cook Noodles

Photo based on 2-serving recipe

Cook Noodles

When water is boiling, remove pan from heat then add noodles, fully submerging them as they soften

Let noodles soak until soft and pliable, 6-8 minutes, stirring halfway through

Drain and rinse under cold water, set aside

Cook Onions and Peppers

Photo based on 2-serving recipe

Cook Onions and Peppers

Add

tablespoon vegetable oil (or olive oil if you prefer) to large sauté pan

(or pot)

over medium-high heat until just smoking

Add onions and bell peppers and cook until spotty brown, 2-3 minutes

Transfer to bowl

Make Sauce

Photo based on 2-serving recipe

Make Sauce

Add additional

tablespoon oil to now-empty pan, reduce to medium heat

Add red curry paste and cook until fragrant, 30 seconds, stirring constantly

Stir in brown sugar, cook additional 30 seconds

Dissolve vegetable bouillon in

cup hot water to make broth

Stir broth and coconut milk into pan

Tip:Warm coconut milk

pouch

can

under hot running water for

30 seconds

1 minute

for thinner consistency

Reduce to medium-low heat and let simmer until sauce is thickened and reduced by a quarter, 8-10 minutes

-For chicken breast variation: Cube chicken into 1 inch pieces and cook in separate skillet, then add to sauce

Finish

Photo based on 2-serving recipe

Finish

Increase to medium-high heat

Add noodles to sauce and cook until noodles are hot and well coated, 2-3 minutes

Remove from heat

Squeeze in juice from

both

lime halve

Toss in bell peppers and onions

Plate

Plate curry noodles

Top with cilantro and peanuts

Serve with lime wedge

Enjoy!

Questions? Contact Us

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(608) 316-2771

info@IsthmusEats.com

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