Coconut Curry Noodle Bowl

A warming, filling bowl of coconut-y comfort food! This noodle curry is awesome for cozy nights in—it's got lots of veggies for your daily vitamin dose, and because it's served in a single bowl, it's even Netflix friendly! 

Ingredients for the sauce:

1 tablespoon olive oil
2 finely minced shallots
1 tablespoon fresh grated ginger
2 tablespoons red curry paste
1 can regular coconut milk (400ml)
1/2 cup organic chicken stock
2 tablespoons sugar
1 tablespoon hot chilli paste
1 tablespoons fish sauce
2 tablespoons soy sauce 

Ingredients for the bowl:

100 grams rice noodles
1/2 cup chopped onion
1 cup broccoli chopped fine
1 cup carrots chopped into matchsticks
1 cup asparagus chopped fine
1 cup finely chopped red cabbage
1 tablespoon olive oil
lime wedges, sesame seeds and basil leaves for serving


1) Heat oil in a large saucepan. Add shallots and ginger and cook for 3-4 minutes. Add curry paste, coconut milk, chicken broth, sugar, chilli paste, fish sauce and soy sauce and simmer for 15 mins. 
2) Cook noodles according to package and set aside
3) Heat oil in large skillet or wok. Add vegetables and cook for about 5 minutes until bright in colour but still crunchy. Add sauce to vegetables and stir. 
4) Serve on top of rice noodles. Top with lime wedges, seeds and basil and serve. Enjoy!