Comments on: Red Curry Coconut Noodles

By: Jenna

Jenna — Wed, 28 Jul 2010 23:36:54 +0000

I made this last night and we loved it! I usually like rice noodles but thought they got too soggy in this and will leave them out next time and put the sauce, veggies & chicken over rice. The sauce is divine!

By: staceycooks

staceycooks — Wed, 26 May 2010 15:34:53 +0000

Your recipes are deliscious (I’ve tried a few now). Your photography is amazing. Your instructions are clear and precise. What more can I say?

By: Beckytwogirls

Beckytwogirls — Mon, 24 May 2010 11:49:54 +0000

Made this on Saturday and it was so good! I used 3/4 box of rice noodles and it was great!

By: ericalea

ericalea — Sun, 23 May 2010 03:08:54 +0000

Melissa P: Yes, the broccoli pieces are added with the rest of the vegetables. You can also use broccoli slaw in place of the julienne broccoli stems.

By: Greneurry

Greneurry — Sat, 22 May 2010 20:42:48 +0000

Hey guys,

My name is Charlie and I am from Stirling. I have not long ago discovered this forum and I like it alot.
I am a little bit shy so I will not write much about myself but maybe when I will get confortable, you guys will get to know me better!
My main hobbies are cooking and watching movies. I also love outdoor activites but the temperature has been bad for the last weeks or so here in Stirling.

I was wondering if anyone else here is from the united Kingdom too?

I am glad to have joined this forum!
Cheers!

By: karen

karen — Sat, 22 May 2010 18:45:26 +0000

I made this wonderful recipe last night http://twitpic.com/1pw4ic – it’s delicious!

I brought liquids (+ about 4 T peanut butter) to boil in big stock pot then added noodles. I sauteed other ingredients one by one in another pan, and added to stock pot after noodles softened. Tossed in fresh spices somewhere in the middle ;). No chicken in fridge so I used eggplant. Dish didn’t require 1 T salt (but eggplant of course purged w/salt so salty enough even if you rinse). Added basil, mint and lemon zest because I don’t have any lemongrass in garden as of yet. Lemongrass would go very well w/this dish.

Traditional fettuccine noodles, bean or rice noodles work very well. Meal was a total hit! Easy too. Thank you Erica!

By: Melissa P.

Melissa P. — Sat, 22 May 2010 17:32:43 +0000

This look really yummy, I want to try it and I hope the kids will like it too! Just wondering, were the Broccoli pieces added at all? Should they be partially cooked first?

By: Country Girl in the City

Country Girl in the City — Sat, 22 May 2010 14:38:43 +0000

I made this last night and it was yummy! I did find that there was not enough sauce with the noodles and should have added some more stock, so my noodles turned out a bit sticky. The spiciness was just about right for me, could have used a bit more. Hubby would have like even more spice. Overall, very delicious and also enjoyed by our dinner guests.

By: Lips

Lips — Fri, 21 May 2010 11:51:14 +0000

Hi it’s my first time commenting here. It’s nice to see how curry noodles is becoming mainstream in the US. The key is anything goes as long as it’s yummy. Here’s more tips and suggestions for curry noodles lovers!!
1) You can use any type of noodles and meat/seafood/vegan substitute. Even coconut milk can be substituted with milk.
2) On rice noodles – they tend to soak up gravy very fast and can get soggy if left out for too long. We prefer to blanch the noodles seperately so that you can customize the noodle/curry portions individually. Just blanch till al dente if there’s no instruction. If prepping ahead, soak in cold water first to soften the noodles and blanch right before serving.
3) For kids, skip the thai chilli sauce to start with. Make it yummy and non spicy. If it’s too bland you can add more red curry paste or the thai sweet chilli sauce depending on which is the less spicy option.
4) For curry lovers, use the red curry paste generously. In fact, you can skip the thai sweet chilli sauce and replace that entirely with the red curry paste for a real spicy treat!

Have a YUMMY week!!

By: Lisa S

Lisa S — Fri, 21 May 2010 01:25:02 +0000

To solve the noodles soaking up the sauce problem, you can presoak the rice noodles in hot water to soften. Scoop some noodles into the bottom of an individual bowl then ladle the chicken and sauce over the top. Really good!