Red Thai Curry with Mung Bean Noodles
This rich Thai curry is a healthy take on a much loved comfort food. Using red curry paste, galangal, ginger, white pepper, and garlic, it has a full-bodied and authentic flavor that will leave you feeling satisfied.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
Ingredients
- 2 Servings Organic Edamame & Mung Bean Fettuccine by Explore Cuisine (106g)
- 4 oz Shredded Chicken (optional)
- 1/2 Eggplant, Peeled and Diced (300g)
- 1 Green Bell Pepper (200g)
- 1/2 Cup Carrots Chips or Diced Carrots (80g)
- 3/4 Cup Light Coconut Milk
- 2 Tbsp Red Thai Curry Paste
- 2 Tsp Fish Sauce (optional)
- 1 Tsp Salt
- 1/2 Tsp Ground White Pepper
- 1 Tsp Galangal Powder
- 1 Tsp Garlic Powder
- Coconut Oil Spray
Instructions
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Cook mung beans per instructions on the box. Set aside.
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Core your bell pepper and cut into strips. Peel then slice the eggplant into 1 inch cubes.
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Heat a large skillet on medium heat and spray lightly with coconut oil. Add the bell pepper and carrot chips. Cook for 5 minutes.
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Add all spices and wet ingredients in a small bowl and mix into a curry sauce. Add the curry sauce, eggplant, and cooked chicken to the skillet and reduce to low-medium heat. Simmer for 20 minutes.
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Finally, add in the prepared noodles, mix, and serve!
Notes
- Just omit the chicken and fish sauce for a wonderful vegetarian dish.
- I personally get my Edamame & Mung Bean Pasta at Sprouts, but it can easily be found online as well.
Nutrition Facts (Per Serving)
- Calories: 286
- Fat: 5.5g
- Carbs: 32.5g
- Sugar: 10.5g
- Protein: 27g
