Coconut Curry Noodle Bowls
This recipe was contributed by Alexandra Caspero Lenz from Delish Knowledge, as part of the Healthy Aperture blogger partnership.
Coconut Curry Noodle Bowls
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Servings
Ingredients
- ½ tablespoon oil
- 3 garlic cloves minced
- 2 tablespoons minced lemongrass see notes
- 1 tablespoon fresh grated ginger
- 2 tablespoons red curry paste
- 1 14- ounce can regular coconut milk
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon hot chili paste like sambel oelek
- 12 oz. linguine whole wheat if preferred
- 2 cups broccoli florets
- 1 cup shredded carrots
- 1 cup shelled edamame
- 1 red bell pepper thinly sliced
Instructions
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Bring a large pot of salted water to a boil.
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Heat oil in a medium saucepan over medium heat and stir in the garlic, lemongrass and ginger until fragrant, about 30 seconds. Keep stirring often and make sure not to burn the garlic. Add in the curry paste and ¼ cup of the coconut milk. Whisk together until the curry paste is dissolved. Add in the rest of the coconut milk, brown sugar, soy sauce, lime juice and chili paste. Reduce to a simmer and let cook until slightly thickened, about 10 minutes.
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While the sauce is cooking, add in the linguine and cook until just al dente. Right before the linguine is done (about 2 minutes before estimated cooking time), add in the broccoli, carrots, edamame and red bell pepper. Drain, toss with sauce and serve.
