This Curry is inspired by the Thai Cuisine but is not to spicy, so the whole family can enjoy this healthy quick meal.
What you need:
7 oz package of wide rice noodles
2 tbs neutral tasting oil
1/2 of a red onion, sliced
1 fresh garlic clove, finely minced
1/2 inch fresh ginger, peeled & grated
1 small carrot, finely sliced in stripes
1/2 of a medium-large zucchini, cut in smal stripes
1/2 cup chicken broth
2 tbs fish sauce
2 tbs red curry paste
1 tbs soy sauce
7 oz can of coconut milk ( unsweetened)
1/2 fresh red chilli
3 tbs freshly chopped of cilantro
fresh chopped spring onions
1/2 raw cleaned and thawed or fresh shrimps of your choice
Soak your our rice noodles for about 10 min. in cold water. In a large enough pot, heat the oil on medium high heat. Sautée the onions, garlic, ginger for 1-2 min. Add your zucchini and carrots to your pot and sautée for 2 more min. Add the broth to your vegetables, and stir. Now add your coconut milk, fish sauce, soy sauce, and red curry paste to your broth, stir so all is well combined. Let it simmer for about 2 min. Add your shrimp and soaked rice noodles into your pot and let it simmer for about 4-5 min, stir from time to time. Depending on your red curry paste, you might need a little more fish sauce, so taste it. Serve the noodles with fresh sprinkled cilantro, and chopped spring onions or even toasted peanuts.
Tip: switch the shrimp for vegetables and the chicken broth for a vegetable broth to make it a vegan/vegetarian meal.