Thai Red Curry Noodles

Healthy Thai Veggie Red Curry

A healthy Thai Veggie Red Curry is easy to recreate at home and even better with kelp noodles as an addition. This is completely customizable — add as many or as little veggies as you want. Measurements are based on what I prefer but you don’t need to follow it!

Ingredients:

• 1 large yellow onion, roughly chopped
• 2 cloves of garlic, finely chopped
• 1 cup of eggplant, roughly chopped
• 1 cup of broccoli, roughly chopped
• ½ cup carrots, roughly chopped
• 1 cup mushrooms, thinly sliced
• 1 red pepper, thinly sliced
• ½ cup asparagus, roughly chopped
• 1 can of chickpeas
• ¼ cup canned coconut milk (or more)
• 1 handful of fresh basil leaves
• 3 tbsp. red curry paste
• ½-1package of kelp noodles (One package is about 2 servings)
• sea salt to taste
• dash of maple syrup, to taste
• 1 lime

Instructions:

Pour a thin layer of water (to replace oil) in a large pot and bring to a simmer. Once simmering, add the onion and garlic. Sauté for a while, adding more water as needed, until the onions are translucent.

Stir in the remaining veggies one at a time, only adding the next one when the last is cooked a bit. I like to add them by cook time. I prefer carrots, eggplant and broccoli really soft and cooked through so I put them in earlier for more time. Don’t let it get too dry –

Generously add more water as you need it. When the mushrooms release their liquid, turn the heat down a bit to prevent it from evaporating. This liquid will become part of your curry sauce. Once all the veggies are in there and have been cooking for a bit they should now be about ¼ of the way submerged in a liquid released from the veggies (if not, add some more water). 

Next add the chickpeas and 2 tablespoons of red curry paste. Mix well until the veggies and chickpeas are evenly coated. Stir in the coconut milk and basil. Let simmer for about 10 minutes, letting the veggies cook further and the flavors merge together. 

Mix in maple syrup, the remaining tablespoon of curry paste, taste, and adjust seasonings to your liking. Continue simmering until the veggies are cooked through. If you are eating right away, add the kelp noodles and submerge them for a few minutes, letting them get soft before you eat. If you’re going to save it for later, only add the kelp noodles right before you eat it. They will get too soft and start to fall apart if they are submerged for too long. Squeeze a generous amount of lime on top, throw on some fresh basil and enjoy!

Credit: Elle Valentine 

Instagram ellevalentinehealth