Thai Noodle Curry

Thai flavors meets comfort food…


  • ¼ cup Olive Oil
  • Salt and Pepper
  • 5 Garlic Cloves, minced
  • 2 medium Bell Peppers, diced
  • 2 medium Yellow Onions, diced
  • 3 tbsp Red Curry Paste
  • 2 tbsp fresh Ginger, grated
  • 8 cups Vegetable Broth
  • 1 can Coconut Milk
  • 8 oz. Rice Noodles
  • 3 tbsp Brown Sugar
  • 1 bunch Scallions, chopped
  • ½ cup fresh Cilantro leaves, chopped
  • ½ cup fresh Basil leaves, chopped
  • Juice of 1 Lime
  • Sprouts (optional)


  1. Heat olive oil in a large stock pot. Add onions and bell peppers and sauté until edges turn slightly brown. Add garlic, ginger, and red curry paste and stir until fragrant (about 1-2 minutes).
  2. Stir in coconut milk, then gradually add in vegetable broth, salt, and pepper (to taste). Bring to a boil.
  3. Stir in rice noodles and reduce heat to medium and let cook (about 5 minutes).
  4. Stir in brown sugar, scallions, cilantro, and basil. Finish with fresh lime juice.
  5. Serve in a bowl and top with fresh sprouts (optional).

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