I have this Pinterest board called, “Ones I’ve Made and Would Make Again.” Because, as I’m sure you all know, just because you’ve saved it on a Pinterest board, doesn’t necessarily mean it’s worth making even once! [See the entire website PinterestFail.com] But to gain inclusion on this board of mine, I not only had to have made it, but loved it too! One of my absolute favorites on there was this recipe for Thai flavored coconut curry noodles. I say was because the link no longer works! It goes nowhere / I think the original blogger took down his/her blog or that post. I’ve scoured Pinterest, and I can find the original poster’s picture of these noodles, but not the blog itself. (And not to be a tattletale, but I found the original poster’s pictures on a few tumblr accounts without proper credit. Rude.) So, long story short, I tried to recreate the recipe from memory and the Pinterest picture. I didn’t exactly succeed in mimicking it, at least how I remember it, but I ended up with a spicy noodle dish that we definitely enjoyed.
I decided to call them tiger noodles, because I think tigers are big, bold, and fiery – like these noodles. Plus tigers are an endangered species native to Thailand, and this dish is full of Thai flavors. And I like tigers. That’s the main reason.
- 1 tbsp coconut oil
- 4 cloves of garlic, minced
- 1 inch fresh ginger, grated
- 2 tbsp Thai red curry paste
- 1 can light coconut milk
- 1/2 cup vegetable or chicken broth
- 10 oz chicken breast, sliced
- 1 tbsp soy sauce
- 2 tsp fish sauce
- 3/4 tsp crushed red pepper flakes
- 1 red bell peppers, sliced into strips
- 10 baby carrots, sliced
- Wide rice noodles
- 1 lime
- Heat the oil in a large pan, over medium heat.
- Add the garlic and ginger to the pan and saute for 2-3 minutes.
- Add the curry paste and stir to combine well with the oil. Cook for another 2-3 minutes.
- Add the broth to the pan and stir to combine well. Bring to a simmer.
- Now add the chicken to the pan and cook until the chicken has lost its translucence. Remove the chicken from the pan and set aside.
- Now add the coconut milk, broth, soy sauce, fish sauce, and red pepper flakes.
- Bring to a fast simmer and cook like this until the liquid has begun to thicken, ~ 15 minutes.
- Lower the heat to low-medium. Add carrots, bell peppers, and the chicken to the pan. Cover and cook another 10 minutes.
- Meanwhile, bring a pot of water to a boil. Remove from heat and submerge the noodles in the hot water for 5-10 minutes. Then drain and set aside.
- Add the noodles, a sprinkle of chopped cilantro, and a healthy squeeze of lime into the pan and stir briefly. Serve immediately. Top your bowl with more cilantro and/or lime if you’d like.
Makes 4 servings.
I love pretty much any and all Asian foods and flavors. Thai-style curries are among my favorites. But disclaimer… I threw together this recipe myself. And as an average American with European mutt ancestry, I make no claims about authenticity of any sort.
But with that being said, I think this turned out really well. I think the sweet and spicy flavors balanced each other out nicely. Don’t be put off by the thought of fruit and vegetables together in a curry. It works, I promise.
Selim’s Take: Since I had absolutely no part in this recipe, and since Ally wasn’t following any recipe, I may or may not have been slightly nervous as to the finished product. When she makes something by herself, she kicks me out of the kitchen completely; I’m not even allowed to get something to drink or a snack out of the refrigerator. Ally likes to keep the ingredients a secret, because I’m really good at figuring out what she’s making just by knowing a few of the ingredients. My nose was in for a treat this time… the house smelled delicious from all the aromatic garlic, onions, curry paste, paprika, and mango. At one point, I thought I smelled maple syrup, but it was just the coconut and mango mix cooking down. Like I said, the smells coming from the kitchen filled the house, sweet and spicy, definitely building the hype for this concoction. The finished product didn’t disappoint either. I could definitely taste all the flavors, sweetness of the mango, corn, and coconut milk, the spicy curry, and a touch of umami from the fish sauce. I would like to add that you could throw in a bit of chicken, tofu, or some beans to the dish for a little extra protein.
Mango Coconut Veggie Curry
- 2 tsp oil (we like to cook with safflower oil, but use whatever you prefer)
- 1 medium white onion, diced
- 3 large cloves of garlic, chopped
- 1/2 of a jalapeno, finely chopped
- 2 ripe mangoes
- 1 can of coconut milk
- 3 tbsp red Thai curry paste
- 1/4 cup of vegetable stock
- 1 tsp paprika
- 20 baby carrots, sliced
- 3 ears of corn, kernels sliced off
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1 cup of rice
- Lime wedges
- Heat oil in a large pan over medium heat. Once the oil is hot, add the onions and garlic. Allow to saute for 5+ minutes. Then add the jalapeno and saute another 2-3 minutes.
- Meanwhile, slice mango flesh away from the pit. Using an immersion blender (or regular blender), combine the coconut milk and mango. Blend until the combo is smooth.
- Once the onions and garlic have softened and become fragrant, add the curry paste to the pan. Stir so the paste combines with the oil. Allow to continue to saute another 5 minutes.
- Next, add the mango-coconut mixture, stock, paprika, soy sauce, and fish sauce to the pan. Stir to combine. Allow to come to a soft simmer.
- Once sauce is simmering, add the carrots. Continue at a simmer for 15 minutes, stirring occasionally. Then add the corn and cook for another 10 minutes. Meanwhile, cook rice per directions.
- Serve rice in bowl, cover with vegetables and sauce, and squeeze a lime wedge over top.
Makes 4 large servings.