Bangkok Coconut Curry Noodle Bowl Recipe
Introduction
Dive into the vibrant flavors of Southeast Asia with this delightful Bangkok Coconut Curry Noodle Bowl, a dish that beautifully balances the creaminess of coconut milk with the aromatic spices that characterize Thai cuisine. Perfect for lunch or a light dinner, this vegetarian recipe is not only bursting with flavor but also packed with fresh vegetables, making it a wholesome and satisfying meal. Let’s embark on a culinary journey that will transport your taste buds straight to the streets of Bangkok!
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice Noodles (Flat) | 200 grams |
| Sunflower Oil | 1/2 teaspoon |
| Dry Red Chillies | 3 (soaked for 10 minutes in warm water) |
| Thai Red Chillies (Bird’s Eye) | 2 (chopped) |
| Ginger | 2 inches |
| Garlic | 4 cloves |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Coriander Seeds (roasted) | 1 tablespoon |
| Spring Onion (Bulb & Greens) | 1 (chopped) |
| Salt | To taste |
| Lemongrass | 2 stalks (finely chopped, outer leaves discarded) |
| Water | 1/4 cup |
| Green Zucchini | 1/2 (sliced into rounds) |
| Sesame Oil | 1 teaspoon |
| Onion | 1 (thinly sliced) |
| Broccoli | 2 cups (cut into florets) |
| Carrot (Gajjar) | 1 (sliced into rounds) |
| Sesame (Gingelly) Oil | 1/2 teaspoon |
| Coconut Milk | 1 1/2 cups |
| Water | 1/2 cup |
| Spring Onions (Bulb & Greens) | 2 stalks (roughly chopped) |
| Basil Leaves | 2 sprigs (torn) |
| Palm Jaggery | 2 tablespoons |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 350 |
| Protein | 7 grams |
| Carbohydrates | 55 grams |
| Fat | 12 grams |
| Fiber | 5 grams |
| Sodium | Varies with salt |
Preparation Time
| Activity | Time |
|---|---|
| Preparation | 20 minutes |
| Cooking | 30 minutes |
| Total | 50 minutes |
Instructions
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Prepare Ingredients: Begin your culinary adventure by ensuring all ingredients are prepared and within reach. This will make your cooking process seamless and enjoyable.
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Soak Rice Noodles: In a large bowl, soak the rice noodles in boiling hot water for approximately 10 to 15 minutes, following the instructions provided on the package. Once the noodles are tender yet al dente, drain them completely, and toss them with a small drizzle of sunflower oil to prevent sticking. Set aside.
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Make the Curry Paste: For the aromatic curry paste, combine the soaked dry red chillies, Thai red chillies, ginger, garlic, turmeric powder, and roasted coriander seeds in a blender. Blitz until you achieve a coarse mixture. Gradually add a splash of warm water to blend the ingredients into a smooth paste. Set this flavorful mixture aside.
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Sauté Vegetables: In a preheated pan over medium heat, add sunflower oil. Once hot, toss in the sliced onion and sauté until they soften and become translucent. Next, incorporate the remaining vegetables (broccoli, carrot, and zucchini), sprinkle with salt, and stir-fry until they are tender yet retain a slight crunch. If desired, cover the pan for a quicker cooking time. Once cooked to perfection, transfer the vegetables to a bowl to halt the cooking process.
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Prepare the Curry: In a large saucepan, heat a little more oil and add the prepared curry paste. Sauté for about a minute, allowing the aromas to release fully. Now, add the coconut milk, palm jaggery, and torn basil leaves, stirring gently to combine. Pour in 1/2 cup of water, season with salt to taste, and bring the curry to a brisk boil for about 2 to 3 minutes. After boiling, turn off the heat and adjust the seasoning to your preference.
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Assemble the Noodle Bowl: To serve, take your favorite soup or curry bowls. Start by placing a generous portion of the soaked noodles in each bowl. Top with an ample serving of the sautéed vegetables and ladle over the creamy curry until the noodles and veggies are nearly submerged in the delightful broth.
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Garnish and Serve: For a finishing touch, garnish each bowl with freshly chopped spring onion greens and enjoy immediately while it’s still warm.
Conclusion
This Bangkok Coconut Curry Noodle Bowl is more than just a meal; it’s a celebration of flavors and textures that will make you feel like you’ve stepped into a bustling Thai market. With its vibrant colors and aromatic spices, it’s not only a feast for the taste buds but also a feast for the eyes. Whether you’re enjoying it solo or sharing with friends and family, this recipe is sure to become a beloved staple in your kitchen. Enjoy!
