THIS! THIS! THIS! Make this, it’s insane. I was trying to make Thai Coconut Soup but this is a million times better. If you watch the video below you’ll see that I kept adding the same 2 ingredients over and over trying to get the right ratio. This serves two but you might want to double the recipe.
1 TB oil, little bottle of red thai curry paste (1 T + 2 ts), 1 TB grated ginger, 1 can coconut cream (I used trader joe’s), 1 lime, 1 cup water, chopped cilantro, 100 grams rice vermicelli
- Heat 1 TB oil and add 1 TB +2 ts (or 2 TB for simplicity sake) and a TB grated ginger. Saute til oil is a good mix of the flavors.
- Add 1 can of coconut milk & lime juice and stir
- Add 1 cup water, stir then get it to a rolling boil
- After a few minutes turn heat up a little and add pasta
- Take off heat once pasta is soft. Pour sauce & pasta in a bowl. Top with cilantro. ENJOY
For more details on this recipe watch my video below. This recipe was inspired by The Woks of Life.
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[…] curry paste this will taste rich, creamy and cheesy! If you want to go pure decadence then follow this recipe instead. <— […]
[…] curry paste this will taste rich, creamy and cheesy! If you want to go pure decadence then follow this recipe instead. <— […]
Where do you get your pots from? They are super cool.
I got a blue enameled cast iron pot when my boyfriend moved out and left the pot at the apartment. That was over 10 years ago. I’m still using the pot and hang out with the ex so I win all the way around. My husband got the orange ones from his dad who had extra pots just laying around. I love enameled cast iron!
where does the “cheesy” come from? looks like a simple Thai red curry with noodles instead of rice
I swear it has the cheesiest of flavors. Not like cheddar but some sort of cheesiness. I could be wrong but I love it!