Thai Red Curry with Noodles

1. 1

   Cook rice noodles per instructions.

2. 2

   Set aside.

3. 3

   In a wok or large skillet, combine coconut milk, brown sugar, fish sauce, and red curry paste.

4. 4

   You may want to start with 2 tablespoons of curry paste and add more to your desired heat.

5. 5

   Bring the liquid to a boil.

6. 6

   Add the vegetables and meat to the liquid.

7. 7

   (For vegetables, I like to use carrots, broccoli, potatoes, sugar snap peas, bamboo shoots, etc.

8. 8

   Essentially whatever I have in the fridge.)

9. 9

   Cover and simmer for 15 minutes.

10. 10

    Just before serving, add rice noodles and turn to coat.

11. 11

    Simmer for an additional 30 seconds.

* Per serving · 4 servings · Values may vary.

No additional tips available.