Combination Red Curry & Coconut Noodles

Combination Red Curry & Coconut Noodles

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At the moment I’m completely infatuated with everything Asian– a vast departure from my typical obsession with everything Mexican. Instead of churning out enchiladas, dreaming about puffy tacos, and inhaling cheese dip like it’s my job, I’m downing pho like I’ve never had it before, lusting after PF Chang’s crispy honey chicken and slurping up these red curry and coconut noodles like I’ve been deprived of food for days.

Category Pasta

Recipe Ingredients

2 teaspoons sesame oil, divided

4 chicken tenders, cut in bite-sized pieces

½ pound shrimp, peeled, deveined and tails removed

2 cups sliced red bell pepper

1 cup chopped snow peas

2 cups chopped baby corn

2 cups sliced shitake mushrooms

1 medium onion, sliced

2 garlic cloves, minced

1 2 inch piece of ginger, peeled and minced

2 tablespoons red curry paste

3 teaspoons rice vinegar

1 13.5 ounce can coconut milk

¾ teaspoon kosher salt

¼ cup chicken stock

2 teaspoons cornstarch

2 serrano peppers, thinly sliced (for less heat, remove seeds and ribs or for even less heat, use just one pepper)

12 ounces brown rice noodles, whole-wheat spaghetti, udon or buckwheat noodles

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