Thai Red Curry Noodles with Vegetables

cooking.nytimes.com

Randy Kepple

subheading: FOR THE PASTE:

¼ cup lightly packed cilantro leaves and stems (white roots, too, if available)

2 cloves garlic, roughly chopped

1 shallot, sliced

1 fresh hot red chile, seeded and roughly chopped

2 tablespoons prepared Thai red curry paste

1 tablespoon coconut oil

1 tablespoon grated fresh ginger

1 lemongrass stalk, tough outer leaves trimmed off, inner leaves finely chopped

Finely grated zest and juice of 1 lime

2 teaspoons Asian fish sauce

1 teaspoon curry powder

¾ teaspoon cumin seeds

½ teaspoon ground coriander

subheading: FOR THE NOODLES:

3 tablespoons coconut oil

5 ounces sliced shiitake mushrooms (about 3 cups)

6 scallions, thinly sliced

3 cloves garlic, thinly sliced

1 fresh hot red chile, seeded and thinly sliced

Kosher salt

4 ounces thin dried noodles, such as ramen, egg noodles, rice noodles, etc.

1 (14-ounce) can full-fat coconut milk

1 ½ tablespoons Asian fish sauce, more to taste

Juice of ½ lime, plus more to taste

1 cup sliced red bell pepper

1 cup sliced snow peas or green beans

5 ounces baby bok choy, spinach or tatsoi torn into bite-size pieces

Lime wedges, for garnish

Optional garnishes (use all or any combination of the following): ½ cup thinly sliced radishes; torn basil, mint, or cilantro leaves; sesame seeds; halved hard-cooked eggs

Directions at cooking.nytimes.com

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