Thai Red Curry with Rainbow Carrot Noodles
- 2 pounds of carrots (I used the multicolored carrots because they made such pretty noodles!)
- 1 white onion, medium diced
- 4 cloves of garlic, minced
- 1/2 to 1 jalapeño (depending on the spice level you prefer), minced
- 1.5 pound of skinless, boneless chicken thighs
- 1 can of coconut cream
- 1/4 cup red curry paste
- 2 cups of mixed stir-fry vegetables (I used broccoli, baby corn, bokhoy, baby corn, onion, mushrooms, and bell peppers)
- 1 bunch of cilantro
- 1 lime
- 1 bunch scallions
Spiralize your carrots. If you don't have a spiralizer (yet), just use a box grater on the widest grate.
Place a large pot of water on the stove to boil. (This is for the carrots later.)
Saute the onion, garlic, and jalapeño until slightly softened. Once slightly browned and softened, add in the chicken thighs and allow to sear on both sides. (Saute for four or five minutes a side- they'll release easily when they're cooked on one side.)
Add in the coconut cream. ( if you can't find coconut cream, full-fat coconut milk will work just as well.)
Stir to combine. Add in the curry paste and stir again.
Let that sauté for a minute and then add in the vegetables.
Roughly chop the cilantro stems and toss into the pan. (The leaves will be added later.)
Zest the lime into the pan. Then slice the lime and squeeze in the juice.
Stir and breathe in deeply.
Roughly chop the leaves of the cilantro and add almost all of it to the pan. Save a good handful for garnish.
Toss the carrots in the boiling water and cook for two-three minutes until soft. Strain them and shake the excess water out.
Check the flavor of the curry. You may need more curry paste at this point if it's not flavorful enough. Adjust seasoning accordingly.
Toss the carrots into the pan and mix thoroughly.
Garnish with the remaining cilantro leaves. If you don't like cilantro, mint would work well too here. (Or Thai basil- whatever aromatic herb you can't get enough of!)
Enjoy! (Even children love the carrot noodles!)