~Amanda~
Curry was not something we ever really ate growing up and when I was introduced to it a few years ago, I instantly became a fan of the warm, savory, and spicy flavor of it. Curry originated from Southern and Southeastern Asian cuisines and it is basically a complex combination of spices and herbs, many cultures even have their own precise blend of spices that make up their curry. Curry has become more of a general term for these types of spiced dishes is our western culture and you can find so many different assortments of curry used in a variety of dishes. You can combine it with meats or vegetables (or both) and serve it over rice, quinoa, or rice noodles like in this recipe.
I love the warm, flavorful, and comforting aspects of curry and when the craving came over me on a chilly day a little while ago, I went searching for a good recipe to satisfy it. I found this recipe on The Bonjon Gourmet and used it as a jumping off point to make my dinner. As you may have noticed by now, I am kind of obsessed with vegetables, so a vegetable based dish was just what I was looking for. This one combines carrots, broccoli, cauliflower, and cabbage. They bring such great flavor and color to this dish and taste so wonderful when cooked in the curry, coconut milk, and vegetable base.
This recipe caught my eye because the vegetables are served over a pile of warm rice noodles instead of the traditional method of serving the curry mixture over a rice base (or something similar). It was something new and different that I hadn’t tried before with curry, but reminded me a little bit of Pho, which is one of my absolute favorite comfort dishes. Not to mention, rice noodles are naturally gluten-free so that always draws me in!
A modification I made to this recipe was the addition of shrimp. I love a good veggie dish, but I couldn’t resist topping the curried vegetables with some fresh, well-seasoned shrimp for that extra pop of flavor and texture in the dish. Once you have everything in the bowl ready to go, top with some fresh lime juice and if you want a little more spice (since this is a more mellow curry) you can add some siracha like I did. What you end with is an amazing bowl filled with the aromatic curry that’s bursting with flavor, a rich and smooth coconut milk broth, and crisp and flavorful vegetables and shrimp. It’s an incredible dish that’s full of flavor and wonderfully comforting.
- 1-2 tablespoons coconut oil
- 1/2 yellow onion, halved and thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon red curry paste
- 2 medium carrots, peeled sliced diagonally
- 1 small head broccoli, bite-sized florets
- 1/2 head cauliflower, bite-sized florets
- 1/3 head red cabbage, thinly sliced
- 1 1/2 cups coconut milk
- 2 cups vegetable stock
- 3/4 tablespoon tumeric
- 1 tablespoon agave nectar
- 1 teaspoon tamari
- 2 limes, juiced
- 1/2 pound ship, peeled and deveined
- salt and pepper
- 1/2 package rice noodles + coconut oil to toss in
- Siracha
- Heat coconut oil in a large (very large) pan or wok over medium heat. Add onion and garlic and saute until translucent (about 3 minutes). Add the curry paste and cook for a 2 more minutes, stirring constantly. Add all of the vegetables and toss them to make sure they are coated in oil (you may want to add a little more oil if necessary). Add the coconut milk, vegetable stock, tumeric, and agave. Increase heart and bring to a simmer, reduce heat to maintain. Cook about 10 minutes until vegetables are tender, but still have some crunch to them. Add tamari and lime juice.
- While the vegetables and curry are cooking, heat a medium skillet over medium heat and heat about a tablespoon of coconut oil. Toss the shrimp with salt and pepper and then put in the pan. Cook about 1-2 minutes per side until done.
- This can be done at any time during the cooking process or before you even begin with everything else; cook the rice noodles according to the package instructions. When done, rinse with cool water, drain, and toss with a little coconut oil to prevent them from sticking together.
- Place rice noodles in a nest in each bowl. Top with curry, broth, fresh lime juice, and siracha (if you want a little more heat). Enjoy with chopsticks and soup spoons (or forks…whatever works best)!
