Coconut Green Curry Noodles by Mom De Cuisine
Past behavior is usually an indicator of future behaviors, or some psycho babble like that, right? We have traveled with our children enough to expect they’d be good travelers. So even after a long day of planes, trains, and whatnot we didn’t blink an eye of trying to cart our children around London soon after arrival. Well, then we met Mr. Meltdown. If you have kids, chances are you’ve met him too.
As I’ve written before, sometimes when traveling with kids you have to know when to throw in the towel. Well, on day one, we threw in the towel, ordered room service for the kids’ dinner and pledged to start a new the following day.
However, neither my husband or I wanted room service as our first dinner in London, so I walked to a nearby noodle shop we’d passed while trying to wander the streets near the Thames. My green curry noodles ended up hitting the spot. I forgot how much I missed slurping up messy, spicy, saucy noodles straight from the carton.
After all, the best do-overs come after a night of slurping up messy, spicy and saucy noodles, or some psycho babble like that.
Coconut Green Curry Noodles Recipe
Cook time 15 minutes
Dietary Vegan, Vegetarian
Meal type Lunch, Main Dish, Side Dish
Misc Child Friendly, Gourmet, Pre-preparable, Serve Cold, Serve Hot
Occasion Barbecue, Casual Party, Formal Party, Valentines day
2 tablespoons Vegetable Oil
1lb Angel Hair Noodles
2 cups Chopped Mixed Asian Vegetables (e.g. cabbage, carrots, mushrooms)
1 teaspoon Ginger (grated)
1 teaspoon Garlic (grated)
2-4 tablespoons Green Curry Paste (add more for more heat)
2 cups Lite Coconut Milk
Bring a pot of salted water to a boil. Add pasta and cook until al dente, about seven minutes.
While the water comes to a boil, heat oil in a wok or cast iron skillet over medium-high heat. Sautee the vegetables until tender.
While the pasta cooks, add the ginger and garlic. Sautee two minutes more.
Add the green curry paste, sautee for two minutes. Slowly add the coconut milk and stir until all combined.
When the pasta is done, use tongs to transfer to the green curry sauce. Toss to combine. if the sauce is too thick, add a bit of the pasta water.
Garnish with chives.
Can be served hot, immediately or refrigerated and served cold.
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