Paleo Thai Red Curry Noodles with Vegetables
This richly flavored dish is made with vegetables and paleo noodles, (kelp or grain free), simmered in coconut sauce flavored with an enhanced red curry paste.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Paleo, Vegan, Gluten Free
- Cuisine: Thai, Healthy
Ingredients
Scale
- 3 tablespoons coconut oil
- ½ teaspoon cumin seeds
- ¼ teaspoon ground coriander
- ½ teaspoon curry powder
- 4 cups sliced shiitake mushrooms (about 6 ounces)
- 6 scallions, thinly sliced, (1 ½ cups), white and green parts divided
- 3 cloves garlic, thinly sliced
- 1 shallot, thinly sliced
- 1 dried Thai chili seeded and thinly sliced (use jalapeno pepper if you don’t like hot-spicy)
- Celtic sea salt
- 12 ounces kelp noodles or Jovial grain free noodles or gluten free noodles
- 2 tablespoons Thai Red Curry Paste
- 1 (13.5-ounce) can full-fat coconut milk
- 1 ½ tablespoons Asian fish sauce, more to taste, use coconut aminos if vegan
- 1 tablespoon fresh lime juice, more to taste
- 1 cup sliced red bell pepper
- 1 cup broccoli, cut into florets
- 5 ounces spinach or tatsoi torn into bite-size pieces
- 1/2 cup chopped cilantro
- Lime wedges, for garnish
- Optional garnishes: thinly sliced radishes, scallions, torn basil, mint, or cilantro leaves; sesame seeds
Instructions
- In a large skillet, heat coconut oil over medium heat. Add cumin seeds. Cook 20 seconds until lightly brown. Add ground coriander and curry powder. Simmer 10 seconds.
- Stir in mushrooms, half the scallions (the white part), garlic, shallots, Thai chile and a large pinch of salt. Sauté until golden, 10 to 12 minutes.
- Prepare the noodles: Boil a pot of water, turn off. Add noodles, stir to separate, drain and rinse in cold water. Spread out on a kitchen towel to dry. Cut into 4-5 inch sections. Set aside.
- Stir red curry paste mushrooms and cook until fragrant and darkened, 1 to 2 minutes.
- Stir coconut milk into skillet along with 1 1/2 tablespoons fish sauce, and 1 tablespoon lime juice. Mix to combine evenly.
- Add red pepper and broccoli. Cover and cook, stirring occasionally, until vegetables are softened, 3 to 5 minutes.
- Stir in spinach and cook until wilted, 2 to 4 minutes longer.
- Fold in noodles, tossing until coated with sauce and heated through.
- Add additional fish sauce and lime juice to taste.
- Top with remaining scallions and cilantro leaves.
- Serve with lime wedges and any optional garnishes.
Notes
Add cooked chicken, shrimp or squid for additional protein. If your vegan you can add cooked tempeh or firm tofu.