Red Curry Noodle (Print Version)

# Ingredients:

01 - 2 tbsp olive or avocado oil.
02 - 1/2 cup diced carrots.
03 - 1/2 cup chopped red bell pepper.
04 - 1/2 cup diced yellow onion.
05 - 3 minced garlic cloves.
06 - 1 tbsp grated ginger.
07 - 1/4 cup of red curry paste.
08 - 6 cups of veggie or chicken broth.
09 - 1 can (14 oz) full-fat coconut milk.
10 - 3 tbsp fish sauce.
11 - 4-5 oz ramen or rice noodles.
12 - 1 tbsp lime juice (fresh).
13 - 1/2 cup chopped cilantro.
14 - Lime wedges, to serve.

# Instructions:

01 - Warm some oil in a dutch oven on medium. Stir in the onion, bell pepper, and carrot. Cook until tender, about 5 to 7 minutes.
02 - Add curry paste, grated ginger, and minced garlic to the pot. Stir for a minute to bring out the aromas.
03 - Pour in the broth, fish sauce, and coconut milk. Add a little salt and pepper. Let it simmer gently for 5 minutes.
04 - Toss in the noodles and let them cook until they're nice and soft, following the instructions on the package.
05 - Mix in some lime juice and a handful of cilantro. Serve with lime wedges on the side.

# Notes:

01 - The strength of curry paste can vary by brand—Thai Kitchen is a solid choice.
02 - Don’t use thin, delicate noodles like vermicelli.

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