Red Thai Curry with Roasted Butternut Squash & Soba Noodles
Tiempo de preparación:
15 Minutes
Raciones:
4 Servings
Tiempo de cocción:
35 Minutes
Autora
Acerca de la receta
This warming red Thai curry pairs roasted butternut squash and bell peppers with tender soba noodles. The roasted vegetables bring sweet caramelized flavor to the creamy coconut curry, finished with fresh chilies, green onions, and cilantro.
Ingredientes
Roasted Vegetables
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 red bell pepper, sliced
- 1 yellow or orange bell pepper, sliced
- 1–2 tablespoons neutral oil
- Salt and black pepper, to taste
Red Thai Curry
- 1 tablespoon neutral oil or coconut oil
- 1 small white or yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons vegan red Thai curry paste, or more to taste
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 2 cups vegetable broth, plus more to thin
- 2 tablespoons soy sauce or tamari
- 1 teaspoon brown sugar or maple syrup, optional
- Juice of ½ lime
Noodles
- 9 oz (250 g) soba noodles
For Serving
- Fresh red chilies, thinly sliced
- Green onions, sliced
- Fresh cilantro
- Lime wedges, optional
- Chili oil, optional
Porciones
Rendimientos
Ingredientes
Ingrediente
Ingredients
Ingredient
Ingredientes
Ingredient
Ingredients
Recetas vinculadas
Preparación
Step 1
Preheat the oven to 425°F (220°C). Place the squash and bell peppers on a baking sheet, drizzle with oil, season with salt and black pepper, and toss to coat. Roast for 25–30 minutes, tossing halfway through, until tender and caramelized.
Step 2
While the vegetables roast, heat the curry oil in a large pot over medium heat. Sauté the onion for 3–4 minutes, then add the garlic and ginger and cook for 1 minute.
Step 3
Add the red curry paste and cook for 1–2 minutes, stirring frequently.
Step 4
Pour in the coconut milk and vegetable broth. Stir in the soy sauce and optional sugar or maple syrup. Simmer gently for about 10 minutes.
Step 5
Cook the soba noodles according to the package instructions. Drain and briefly rinse under cool water, then set aside.
Step 6
Add the roasted vegetables to the curry and simmer for a few minutes. Stir in the lime juice and adjust with curry paste, soy sauce, or lime as needed.
Step 7
Divide the soba noodles among bowls and ladle the curry and vegetables over them. Top with fresh chilies, green onions, cilantro, optional lime wedges, and optional chili oil.
También podría gustarte
Ensalada de calabaza delicata y rúcula
calabaza de delicata asada con rúcula, hojas de diente de león, rábanos, brotes, semillas y aliño de arce Dijon.
Bok choy glaseado con miso
BI - choy de bebé quemado en un sabroso glaseado de miso con ajo, jengibre, aceite de sésamo, salsa de soja y sriracha.
Creamy Spicy Butternut Squash Ramen in Thai Peanut Broth
Roasted butternut squash blended into a rich, spicy Thai peanut broth and served with ramen noodles.