Thai red curry noodles with vegetables. Pic by Andrew Scrivani (NY Times)

Yield: 4 servings

Time: 50 minutes


For the paste

1/4 cup lightly packed cilantro leaves and stems (white roots, too, if available)

2 cloves garlic, roughly chopped

1 shallot, sliced

1 fresh hot red chili, seeded and roughly chopped

2 tablespoons prepared Thai red curry paste

1 tablespoon coconut oil

1 tablespoon grated fresh ginger

1 lemongrass stalk, tough outer leaves trimmed off, inner leaves finely chopped

Finely grated zest and juice of 1 lime

2 teaspoons Asian fish sauce

1 teaspoon curry powder

3/4 teaspoon cumin seeds

1/2 teaspoon ground coriander

For the noodles

3 tablespoons coconut oil

140 g sliced shiitake mushrooms (about 3 cups)

6 scallions, thinly sliced

3 cloves garlic, thinly sliced

1 fresh hot red chili, seeded and thinly sliced

Kosher salt

115 g thin dried noodles, such as ramen, egg noodles, rice noodles, etc.

1 can full-fat coconut milk

1 1/2 tablespoons Asian fish sauce, more to taste

Juice of 1/2 lime, plus more to taste

1 cup sliced red bell pepper

1 cup sliced snow peas or green beans

140 g baby bok choy, spinach or tatsoi torn into bite-size pieces

Lime wedges, for garnish

Optional garnishes (use all or any combination of the following): 1/2 cup thinly sliced radishes; torn basil, mint, or cilantro leaves; sesame seeds; halved hard-cooked eggs.

Thai red curry noodles with vegetables. Pic by Andrew Scrivani (NY Times)


Prepare the curry paste: In a blender or mini food processor, combine cilantro, garlic, shallot, chili, red curry, coconut oil, ginger, lemongrass, zest and juice of 1 lime, fish sauce, curry powder, cumin and coriander. 

Blend into a paste, scraping down the sides of the blender as needed. If mixture is too thick to blend, add teaspoon or two of water as needed.

In a large skillet, heat coconut oil over medium heat. Stir in mushrooms, half the scallions, garlic, chili and a large pinch of salt. 

Sauté until golden, 10 to 12 minutes.

Meanwhile, cook the noodles according to package directions. Drain and set aside.

Stir 1/4 cup curry paste mixture into skillet and cook until fragrant and darkened, 1 to 2 minutes. 

Stir coconut milk into skillet along with remaining 1 1/2 tablespoons fish sauce, and juice of 1/2 lime.

Add red pepper, snow peas and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until vegetables are softened, 3 to 5 minutes. 

Stir in bok choy and cook until wilted, 2 to 4 minutes longer.

Fold in noodles, tossing until coated with sauce and heated through. 

Add fish sauce or lime juice to taste, and pass lime wedges at the table. 

Top with remaining scallions and any of the optional garnishes. Serve with lime wedges on the side. 

Store the extra curry paste in the refrigerator for up to 3 weeks, or freeze for up to 3 months.