Thai Red Curry Noodles
Thai curries are wonderful because they have a wide range of flavors brought together with a nice creamy sauce, which is usually coconut milk–based. I find that soy or almond milk is lighter and fresher-tasting than coconut milk. I make my own red curry paste for these Thai Red Curry Noodles, but you can use oil-free store-bought Thai curry paste. Just be sure to add the paste gradually, tasting it as you go and stopping when the curry meets your preferred spice level.
Featuring plant milk instead of coconut cream and sweetened with date paste, this low-fat red curry is creamy with just the right amount of spice. You can use fresh or frozen veggies.
INGREDIENTS
- 8 ounces Thai-style brown rice noodles (or any whole-grain noodles, such as soba noodles, or whole-grain pasta)
- ½ medium yellow onion, cut into ¼-inch dice (about 1 cup)
- 6 medium garlic cloves, minced (about 1 tablespoon)
- 1 tablespoon grated fresh ginger
- 1 small sweet potato (about 8 ounces), scrubbed and cut into ½-inch dice
- ¼ cup oil-free Thai red curry paste
- 2 tablespoons Date Paste
- 1 cup fresh or frozen stir-fry vegetables
- 1 small tomato, cut into ½-inch dice (about ½ cup)
- 2 tablespoons fresh lime juice
- 1 cup unsweetened, unflavored plant milk
- Sea salt
- Freshly ground black pepper
- 2 tablespoons finely chopped fresh cilantro
INSTRUCTIONS
- Cook the noodles according to the package instructions. Drain in a colander and rinse with cold water to keep them from cooking further. Set aside.
- Combine the onion, garlic, ginger, and ¼ cup water in a large sauté pan or soup pot and cook over medium heat, covered, for about 15 minutes, until the onion is tender, stirring occasionally and adding 1 to 2 tablespoons more water as needed to keep the vegetables from sticking to the pan. Add the potato, curry paste, date paste, and 1½ cups water and continue to cook on medium heat for about 10 minutes, until the potato is tender.
- Add the stir-fry vegetables, tomato, lime juice, milk, and salt and pepper to taste; bring the liquid to a boil over high heat. Gently fold in the noodles and cook for 2 to 3 minutes, until the noodles are warmed through.
- Serve warm, garnished with fresh cilantro. Store in the refrigerator in an airtight container for up to 5 days.
Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-thai-recipes/
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