Thai Red Curry Noodles


My Thai yellow curry recipe is one of my absolute favorite things on my Blog! Sadly my photos don’t do the recipe justice at all, but it is thick and creamy and flavorful and a little bit spicy, and a little bit salty, and everything a perfect thai yellow curry should be. So naturally, when I came across RED curry paste at the store the other day for the first time ever, I had to try it, and model the recipe after my yellow curry which I worked so hard to perfect. I changed up a few of the veggies {and added mushrooms, because they just make everything better}, and served it with rice noodles, but the result was still the same: thick, creamy, spicy, salty, tangy HEAVEN! I am in love with yet another curry recipe, and hope you love it too!

1 package Thai rice noodles
1 Tbsp olive oil
2 cloves garlic, minced
4 chicken breasts, cut into bite sized pieces
salt & pepper
3 medium carrots, sliced
1 red bell pepper, julienned
1 small package button mushrooms, halved
1 15oz can baby corn
4 Tbsp red curry paste
1 14.5 oz can coconut milk
1 cup chicken bouillon
1/4 to 1/2 cup heavy whipping cream
3 plum tomatoes, cut into large cubes
fish sauce {optional}
Lime juice
Basil to serve

Soak the rice noodles in a bowl of cold water for 1-1.5 hours to soften.

Add the olive oil to a skillet set over medium high heat. Add the garlic and stir for one minute until fragrant. Season the chicken generously with salt and pepper and cook for 5 minutes, until almost cooked through. Add the carrots, bell pepper, baby corn and mushrooms and cook for an additional 5 minutes until softened. Add the thai red curry paste, chicken bouillon, coconut milk, and rice noodles; stir and bring to a boil. When the chicken is cooked through and the vegetables and noodles are tender, (about 3-4 minutes). Turn the heat down to low, and add the cream, lime juice and a pinch of sugar. Taste and season with fish sauce or salt and additional lime juice if desired.

Serve with fresh, torn basil.
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