As I was making the transition from Squarespace over to WordPress, I was researching all the amazing food blogs out there and was looking for inspiration. I came across this beautiful blog, called Pinch of Yum, by Lindsay Ostrom. Her pictures are absolutely gorgeous and I’ve spent days pouring over her recipes and posts! So today I want to share one of her recipes that I made recently for lunch- the Bangkok Coconut Curry Noodles.
I made a few adjustments: her recipe calls for fish sauce, which I omitted, and I also added some of my favorite vegetables, like mushrooms. I added a couple of diced serrano peppers in the sauce for more of a kick because I love spice. Instead of using rice noodles, I used a simple brown rice and quinoa spaghetti noodle from Trader Joes. They were great because they didn’t stick together at all during the cooking process and I knew they were healthy as I was eating my lunch. I totally recommend serving this with lime wedges and some kind of hot sauce though; it will really just brighten up the entire dish!
Other variations that I want to try: adding fried tofu cubes! This curry would also be so delicious with brown rice. Definitely adding this to my list of go-to dinner recipes.
Also note: if you are always craving Thai food, then you need to make this. It’s amazing how you can recreate the same flavors in your kitchen but you have total control over what goes in your food (AKA no extra oils, you can add extra vegetables, and as a plus, everything is fresh!).
Another note (last one, then you can go make these noodles): you can definitely add more than just two tablespoons of red curry paste for a more vibrant color and a bit more flavor. I would even go as far as adding four tablespoons. But no more.
- 10 oz spaghetti noodles
- 1 cup quartered baby bella mushrooms
- 2 cups chopped broccoli
- ½ diced yellow onion
- 2 diced serrano peppers
- 1 tablespoon finely diced fresh ginger
- 2 chopped shallots
- 2 tablespoons red curry paste
- 1 can coconut milk
- 2 tablespoons canola oil, divided
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- Freshly chopped cilantro and basil for garnish (optional)
- 1 lime for serving (optional)
- Sriracha for serving (optional)
- Cook the spaghetti noodles according to instructions.
- Meanwhile, prep all the vegetables: in a large saucepan, add 1 tablespoon of canola oil. When hot, add the onion, mushrooms, broccoli and asparagus. Cook for about 5 minutes. Then remove from pan and set aside in a bowl.
- In the same pan, add the last tablespoon of oil. Throw in the ginger, serrano pepper, and shallots. Cook for about 5 minutes until fragrant.
- Add the red curry paste, coconut milk, soy sauce, and sugar. Stir everything together and let all the flavors cook together for 10 minutes. The curry will start to thicken at this point.
- While the curry is cooking, check back on the noodles. Drain when done and rinse with cold water.
- Once curry has thickened, add the cooked vegetables and noodles. Stir to coat the vegetables and noodles in the red curry sauce.
- Serve with cilantro, basil, lime wedges and Sriracha (totally optional but highly recommended!).