You don’t need to be helped any longer. You’ve always had the power.Glinda, Wizard of Oz
This recipe sort of just happened. A few weeks back, Lindsay posted a tasty looking riff on this curried lentil bowl, and cleverly used red curry paste to take the whole idea to completely new level. When it comes to Thai style food, I admit, I’m a bit of a spazz – as I generally shy away from spice mixtures and recipes that feature loads and loads of garlic – and as a result don’t make many recipes in this style. Garlic? It’s really just not my thing, never has been as I have a hard time digesting it. But this. THIS. Make it for yourself in literally 10 minutes, enough time to boil water, soak the noodles, and chop some veggies. It’s really, really easy, and exceptionally tasty. Similar to this Ramen(ish) bowl I shared last year, this is one quick meal that will quickly work its way into your repertoire. Thanks to Lindsay for inspiring me to pick up the paste!
Elsewhere, this past week has been remarkably, welcomingly, lovely. The weather is changing and the days are getting longer. The sun is shining here in Vancouver and temps are mild, almost warm. Subtle, fleeting hints of the impending spring season are wafting over my senses, making me long for the smell of freshly turned soil and the sounds of spades hitting garden edges and birdsongs and, well – the delicious sweetness and energy of the outdoors in spring. I’ve spent the last few years so focused on other things that I’m craving more than anything just to play in my garden again. Dirt in my fingernails. Holes in my jeans.
Other things I’m digging right now? Listening. Constantly fine tuning the fine art of Honey Badgering (original video here). Not too much, not too little. Just enough. Being grateful for a solid home base. Coming home, like really home. Oh, and grapefruits! Bought a bag of ruby reds and promptly ate every one. They remind me of my childhood, when me and my brother would sit and watch after school TV shows and carefully work our grapefruit sections out of their skins. 10 minutes to peel & clean, 10 seconds to inhale. Tis the season. xo
10 Minute Thai Red Curry + Veggie Noodle Bowl:
- one finger round of thick rice vermicelli
- boiling water to cover noodles
- 1 cup full fat coconut milk
- 1/2 cup water
- 1 tsp red curry paste
- 1 tbsp soy sauce
- handful fresh snow peas, cut on diagonal
- handful fresh micro greens (pea shoots, sunflower sprouts, or even bean sprouts)
- 1/4 cup shredded purple cabbage
- 1/2 medium grated or julienned carrot
- 4-6 leaves Thai basil, 2 tbsp chopped fresh or cilantro (or both)
- 1 tbsp sambal oelek to garnish
To start, put up a kettle to boil the hot water. You want to fill the kettle somewhat to ensure enough water to fully submerge the dry noodles. Place the rice noodles in a large bowl, and once the water is boiling, pour the hot water over the noodles and set the timer for 4 minutes. When ready, drain the noodles until ready to use.
While the kettle boils for the noodles, combine the coconut milk, curry paste, water, and soy sauce in a sauce pan or a wok and stir to dissolve the paste. Bring to a bubbling simmer on medium to high heat and stir here and there. Allow this mixture to cook on medium heat while you prepare the noodles and the vegetables, as this is your noodle bowl broth.
As the noodles soak and the broth cooks away, wash & prepare your raw vegetables according to your reference and what is on hand. To serve, place the cooked, drained noodles in a single serving bowl and pour the hot coconut curry broth over top. Top the bowl with chopped vegetables, basil or cilantro, and additional sambal oelek of desired for extra kick and flavour. Enjoy right away. This recipe serves one, just increase ingredients as required to serve more hungry folks.