Bangkok Coconut Curry Noodle Bowls

• vegetable oil↗1 tablespoon
• shallots↗2
• fresh ginger, minced (or paste — I like it)↗1 tablespoon
• red curry paste↗2 tablespoon
• canned regular coconut milk↗14 ounce
• chicken broth or low-sodium vegetable broth (optional – see notes)0.5 cup
• sugar↗3 tablespoon
• spicy chili paste (sambal oelek)↗1 tablespoon
• fish sauce↗2 tablespoon
• soy sauce↗2 tablespoon
• rice noodles — I use brown rice noodles, though hard to find, so I buy these4 ounce
• vegetable oil↗1 tablespoon
• half an onion, sliced0.5
• broccoli, florets↗1 cup
• grated carrot1 cup
• спаржа, нарізана↗1 cup
• терта фіолетова капуста1 cup
• кунжут для посипки
• лайм для подачі↗
• жменя свіжого базиліку для подачі

Step-by-step instructions

1. 1

   Noodles: Soak the noodles in a bowl of cold water. Start this right away—it needs about 20 minutes of soaking. When softened, drain and rinse.

2. 2

   Sauce: Heat oil in a large pot. Add shallots and ginger; sauté 3‑5 minutes. Add curry paste; sauté another 1 minute. Add coconut milk, sugar, chili paste, fish sauce and soy sauce. Simmer about 15 minutes while you prepare other ingredients—the sauce will thicken slightly. If you add broth to stretch the sauce, you may need a bit more time for thickening.

3. 3

   Vegetables and assembly: In a large skillet heat oil over high heat. Add onion, carrot, broccoli and asparagus. Sauté about 5 minutes until vegetables are bright green. Add noodles and toss with vegetables. Add sauce and quickly stir to combine (if cooked longer, noodles may become too sticky). Serve, sprinkled with purple cabbage and sesame, and a squeeze of lime or basil leaves if desired.