Vegetarian Red Curry Noodles

Name: Vegetarian Red Curry Noodles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 59 milliliters Asian fish sauce; 118 milliliters shredded carrot; 454 grams thin dried Chinese egg noodles or spaghettini; 59 milliliters minced fresh ginger; 4 larges garlic cloves, minced; 2 Tbsps ground coriander; 3 stalks fresh lemongrass, inner bulbs only, thinly sliced; 2 Tbsps light brown sugar; 59 milliliters fresh lime juice; 237 milliliters chopped napa cabbage; 1 small red bell pepper, very thinly sliced; 4 servings Salt and freshly ground pepper; 3 larges shallots, thinly sliced; 237 milliliters snow peas; 3 Thai chiles, minced; 355 milliliters unsweetened coconut milk; 59 milliliters vegetable oil

The recipe Vegetarian Red Curry Noodles could satisfy your Indian craving in roughly 45 minutes. This main course has 856 calories, 21g of protein, and 41g of fat per serving. This recipe serves 4. If you have lemongrass, garlic cloves, egg noodles, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

In a large, deep skillet, heat the oil.

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Cooking Oil

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Frying Pan

Add the garlic, shallots, chiles, lemongrass and ginger and cook over moderate heat, stirring occasionally, until the aromatics are softened and golden, about 5 minutes.

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Lemon Grass

Shallot

Chili Pepper

Garlic

Ginger

Add the brown sugar and coriander and cook until the sugar is melted, about 20 seconds.

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Brown Sugar

Coriander

Sugar

Add the coconut milk and simmer, stirring, for 2 minutes.

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Coconut Milk

Transfer to a food processor and blend until pureed. Blend in the lime juice and fish sauce. Scrape the sauce into a glass measuring cup and season with salt and pepper. Leave the skillet on the stove.

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Salt And Pepper

Fish Sauce

Lime Juice

Sauce

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Food Processor

Measuring Cup

Frying Pan

Stove

Bring a large pot of salted water to a boil.

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Water

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Pot

Add the snow peas and blanch until bright green, about 40 seconds. Using a slotted spoon, transfer them to a plate to cool.

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Snow Peas

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Slotted Spoon

Add the noodles to the pot and cook, stirring, until al dente.

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Pasta

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Pot

Drain, reserving 1/4 cup of the cooking water.

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Water

Add 1 cup of the curry sauce to the skillet and bring to a simmer over moderate heat.

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Curry Sauce

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Frying Pan

Add the noodles, snow peas, red pepper, cabbage and carrot and toss well to thoroughly coat the noodles with the sauce.

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Red Pepper

Snow Peas

Cabbage

Pasta

Carrot

Sauce

Add some of the reserved cooking water if the noodles seem dry. Season with salt and pepper and serve right away.

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Salt And Pepper

Pasta

Water

Equipment

Ingredients

Servings:

59milliliters

Asian fish sauce 118milliliters

shredded carrot 454grams

thin dried Chinese egg noodles or spaghettini 59milliliters

minced fresh ginger 4larges

garlic cloves, minced 2Tbsps

ground coriander 3stalks

fresh lemongrass, inner bulbs only, thinly sliced 2Tbsps

light brown sugar 59milliliters

fresh lime juice 237milliliters

chopped napa cabbage 1small

red bell pepper, very thinly sliced 4servings

Salt and freshly ground pepper 3larges

shallots, thinly sliced 237milliliters

snow peas 3

Thai chiles, minced 355milliliters

unsweetened coconut milk 59milliliters

vegetable oil

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian on the menu? Try pairing with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Berger Gruner Veltliner (1 Liter) with a 4.7 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.