Hello everyone! It’s been quite a while and I wanted to share a little of what I’ve been up to with you…
So my husband and I bought a house! Being the busiest time of the year for home-buying, we had quite an experience finding a home and then pieced everything else together that goes along with it. We finally closed after 6 or 7 weeks and then spent the last 3 weeks moving and making this home our home (which is totally my favorite part by far!). That being said, I haven’t been spending a lot of time preparing meals like I was before, but I decided I needed to get back into it!
SO – without further ado, this is a super easy recipe that anyone can make. It’s great for weeknights or whenever you’re in a mood for spicy food. It’s surprisingly a comfort food too. Enjoy!
- ¼ cup Sesame Oil
- 2 cups thin sliced Mushrooms
- 1 ½ cups Shredded Carrots
- 1 cup Green Peas
- 3 tablespoons Red Curry Paste
- 2 tablespoons Curry Powder
- 2 tablespoons fresh minced Turmeric
- 2 tablespoons fresh minced Ginger
- 1 teaspoon Cayenne Pepper
- 6 cloves Minced Garlic
- 8 cups Vegetable Broth
- 1 ¾ cup Coconut Milk
- 1 package Udon Noodles
- Juice of 2 limes
- Salt and Pepper
- Fresh Cilantro
In a large stockpot, heat sesame oil. Add carrots, peas, mushrooms, and a large pinch of salt and pepper. Cook down for 3 minutes, stirring occasionally. Add curry paste, garlic, ginger, turmeric, curry powder, and cayenne pepper. Stir well to coat vegetables. Pour in vegetable broth and coconut milk, then stir and taste for additional salt and pepper. Bring mixture to a simmer and add Udon noodles. Cook according to package instructions for time, or until noodles are al dente (I used a medium noodle and they took around 8 minutes to cook). Add lime juice to finish and serve immediately. I use a pasta fork and then ladle the broth and vegetables over. Garnish with cilantro and enjoy!