In My Kitchen: Thai Curry Noodles with Broccoli, Cabbage and Scallions [VEGAN]

Every now and then, I get an intense craving for Thai food. It’s not the easiest to make on a whim, as Thai food requires certain sauces as well as fresh coconut milk. But it’s so satisfying and totally worth the effort.

This vegan Thai Curry uses purple cabbage, broccoli and lime for some delicious veggie flavor.

Prep time: 20 min
Cook time: 20 min
Total time: 40 min

You’ll need:

  • For the noodles:
    • 1 tablespoon extra-virgin olive oil
    • 1½ bunches scallions, chopped
    • 1 tablespoon fresh ginger, minced (or substitute ground ginger)
    • 2 garlic cloves, minced
    • 3 tablespoons red curry paste
    • 1 cup coconut milk
    • ¼ cup lime juice
    • 2 tablespoons soy sauce
    • 1 tablespoon honey
    • 12 ounces spaghetti (or rice noodles)
  • For the stir-fried veggies:
    • 1 tablespoon extra-virgin olive oil
    • ½ red onion, thinly sliced
    • 3 cups chopped broccoli or broccoli rabe
    • 2 cups shredded purple cabbage
    • Salt and freshly ground black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Drain well and set aside.
  2. In a large pot over medium heat, heat olive oil. Add scallions, ginger and garlic and sauté until fragrant, about 1 minute.
  3. Add the curry paste and cook until it darkens slightly, about 1 minute. Stir in coconut milk, lime juice, soy sauce and honey. Bring the mixture to a simmer over medium-low heat.
  4. Meanwhile, heat olive oil over medium heat in a large sauté pan. Add onion and sauté until translucent, 5 minutes. Add broccoli and cabbage; sauté until tender, 5 minutes. Season with salt and pepper.
  5. Combine pasta, veggies and sauce in one pot and stir to combine. Plate and serve!

Source: Adapted from a recipe by PureWow

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