I’ve spent the last few months perfecting my curry recipe. It’s taken work — how much curry spice to add, how to make it creamy and not watery, and lastly how to make it multidimensional, sweet and spicy at the same time. Well here you have it!
Note: Feel free to use white or brown rice instead of rice noodles. Just skip adding the rice noodles and instead pour the curry over rice.
Cooking time: 15 mins
- 2 cans of Thai Kitchen Organic Coconut Milk
- 1 pack of Dragonfly Rice Noodles
- 3 teaspoons of Savory Spice Shop Yellow Curry
- 1 red onion, chopped
- 2 red peppers, chopped
- 1 green pepper, chopped
- 3/4 lb of mushrooms, quartered
- 1 cup of unsweetened almond milk
- 3 tablespoons of soy sauce
- 1/2 teaspoon brown sugar
- 1 teaspoon minced fresh ginger
- 2 teaspoons chile paste (optional)
- salt to taste
In a large heavy skillet or wok, over medium heat, mix coconut milk, almond milk, soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
Stir peppers, mushrooms, and onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Season with salt. Add rice noodles and continue cooking until vegetables are tender but crisp and rice noodles are al dente (about 5-10 minutes).
Shana Kurz is a nutritional expert, a Health Coach, MBA and Mom of 4 boys who is passionate about maximizing fertility, calming busy moms and saving the world by eating more veggies. She can usually be found in the kitchen, office or CrossFit. Please visit her at constructivehealth.com.