THAI RED CURRY!
EASY, FAST & DELICIOUS RECIPE INSPIRED FROM OUR LAST TRIP TO THAILAND.GREAT FOR THOSE WHO LIKE IT SPICY!
ESTA RECETA DE CURRY ROJO DE FIDEOS Y VERDURAS ES FÁCIL, RÁPIDA Y MUY RICA, INSPIRADA EN MI VIAJE POR TAILANDIA. IDEAL PARA AQUELLOS QUE DISFRUTAN DE LOS SABORES PICANTES.
1 tablespoon olive oil
Kosher salt and freshly ground black pepper, to taste
3 garlic cloves, minced
1 red bell pepper, diced
1/2 cup broccoli
1/2 green beans
1/2 cup bean sprouts
1 onion, diced
3 tablespoons red curry paste
1 tablespoon freshly grated ginger
6 cups low sodium vegetarian broth
1 (13.5-ounce) can coconut milk
1/2 (8-ounce) package rice noodles
1 tablespoon fish sauce
2 teaspoons brown sugar (optional)
3 green onions, thinly sliced
1/2 cup chopped fresh cilantro leaves
1/4 cup chopped fresh basil leaves
2 tablespoons freshly squeezed lime juice
1 pounds boneless, skinless chicken breast, cut into 1-inch chunks (optional)
Heat olive oil in a large stockpot over medium heat. Season all vegetables or chicken with salt and pepper, to taste. Add vegetables or chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Stir in red curry paste and ginger until fragrant, about 1 minute.
Stir in broth and coconut milk, scraping any browned bits from the bottom of the pot.
Stir in vegetables or chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.