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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

  1. Cook mung beans per instructions on the box. Set aside.

  2. Core your bell pepper and cut into strips. Peel then slice the eggplant into 1 inch cubes. 

  3. Heat a large skillet on medium heat and spray lightly with coconut oil. Add the bell pepper and carrot chips. Cook for 5 minutes. 

  4. 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.

  5. 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