Thai Coconut Curry with Rice Noodles
Updated: Jan 25, 2021
I think curry is underrated as a one-pot meal. It sounds daunting but it really isn't. The spices and ingredients go through the blender which means you don't have to slice or chop it so tediously. And nobody can judge your knife skills because they can't see the end product of how you sliced them up! Also, you can just add whatever vegetables you have left in your fridge to clear it out.
Okay, anyway side personal rant. My meals for the past week have been: croissants for 4 meals consecutively and then 2 meals of pandan cake. This is how life is when I just binge eat what I have, trying to clear what I have so I can make more stuff. CAN'T STOP...BAKING. So, Imma take a break from baking and time for some comfort food.
And because we have more time and energy during this period, CURRY. I love Indian Curry and I miss eating it with Prata. But when I wanna opt for a "simpler" curry, I go for Thai Coconut curry. Less variety of spices involved but plenty of flavours still.
I made this vegetarian originally and added some shrimps last minute for the carnivores I'm about to feed. If you're not a fan of noodles, eat this with rice or you can just even just have this a soup. Anyway, the measurements below serves as a guide. We don't need additional stress in our lives now so you don't have to bring out your ruler and cups to measure. But if you feel safer with that, go ahead! Else, just eyeball the measurements based on how much there is left in the packaging. This is curry, more is better than less! And cooking is flexibleeeeee. Adjust accordingly! Also, TASTE TASTE TASTE. Taste and adjust. So channel your inner #SHEF and just be brave with it. LET'Z GO!!
THAI COCONUT CURRY WITH RICE NOODLES
Prep time: 25 mins
Cook time: 20mins
3 whole chilli padi
8 gloves of garlic, coarsely chopped
3 inch ginger, peeled and coarsely chopped
3 tbsp curry powder
3 tbsp coconut oil
A handful of cilantro leaves
2 tablespoon coconut oil
Olive oil (if your pot gets too dry during the frying process)
1 lime zest and sliced into wedges (you can grate it but I just sliced the zest with a knife, less washing)
1 long eggplant, sliced into 2-inch wedges
1 medium onion, sliced into wedges
750ml chicken/vegetable stock
300ml coconut milk
6 whole tomatoes, from can (I used canned ones because they're softer and faster to cook. If using fresh ones, use 3 medium-sized tomatoes but these has to be cooked longer to soften it)
60g thai red curry paste (optional)
2 tbsp fish sauce
250g dried flat rice noodles
Cook the noodles according to your package instructions. Drain and set aside.
With a small food processor (or if you're hardcore, you can pound these with a mortar and pestle), add all the ingredients for the spice paste and process till a coarse paste forms. If it is too tough for the processor, add a little water to help your food processor. Set aside.
On medium heat, heat the other 2 tbsp of coconut oil in a medium-sized pot. Add the eggplants and saute till brown, roughly 10 minutes. (Don't worry if it is well-cooked through, we will cook it again together with the curry later). Transfer the eggplants onto a plate, set aside.
Add a splash of olive oil into the pot, stir-fry the onion wedges until they are translucent and tender. Add in the spice paste and cook till fragrant for about 1 minute. Pour in the stock and coconut milk, thai red curry paste (optional) and bring to a simmer.
Add the eggplants, tomatoes and fish sauce. Cook till tender. About for 10 mins.
Finally, Add the lime juice into the curry and season with salt. Stir and you're done!
To serve, divide the noodles in the bowls and top it with the curry. Garnish with lime wedges and thai basil if you like!