Red Thai Curry Noodle Bowl
Author: 
Recipe type: Main
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 14 oz cans of coconut milk
  • 1-2 tbsp Thai red curry paste (Sharwoods curry paste is great!)
  • 1 bunch of cilantro, stems and leaves chopped separately
  • 2 boneless, skinless chicken breasts, thinly sliced
  • ~16  prawns
  • 3.5 - 4 cups of chicken stock
  • 1 tbsp ginger root, grated (or to taste, I like more)
  • 4 cloves garlic, crushed
  • 1 large sweet onion
  • 3 tbsp fish sauce (can replace with ½ soy and ½ Worcestershire sauce)
  • 1 8oz package of wide rice noodles
  • 2 cups bok choy, chopped, stems and leaves separated
  • 1 cup bean sprouts
  • 4 green onions, minced
  • 4 tbsp chopped, roasted peanuts
Instructions
  1. Preheat a large saucepan/pot over medium-high heat. Add the curry paste and a bit of butter and saute the onion until soft. Add the chopped cilantro stems and chicken and stir-fry until the chicken is cooked through, about 5 minutes.
  2. Add the coconut milk, chicken stock, garlic and fish sauce. Grate the ginger into the broth.
  3. Simmer for 15-20 minutes, until the broth has begun to thicken slightly. Add the bok choy stems after about 10 min.
  4. Add the prawns in the last 5 minutes or so of cooking.
  5. Remove from the heat, or turn to low.
  6. Place the rice noodles, remaining bok choy and bean sprouts into the broth and let sit for about 5 minutes to soften.
  7. Add all but 2 tablespoons of the cilantro leaves and stir gently.
  8. Ladle into large bowls and garnish with the green onions, peanuts and the remaining cilantro.
Recipe by upbeet dietitian at https://www.upbeet.ca/2013/02/01/red-thai-curry-noodle-bowl/