Emerald Coconut Curry Noodles with Crispy Shallots

Instructions

1. 1

   Prepare the crispy shallots: Thinly slice the shallots. Heat vegetable oil in a frying pan over medium heat. Add shallots and fry until golden brown and crispy, about 8-10 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.

   ~15 min
2. 2

   Cook the rice noodles according to package directions. Drain and set aside.

   ~10 min
3. 3

   Mince garlic and ginger. In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add minced garlic and ginger and sauté until fragrant, about 1 minute.

   ~2 min
4. 4

   Add red curry paste to the saucepan and cook for another minute, stirring constantly.

   ~1 min
5. 5

   Pour in coconut milk and vegetable broth. Bring to a simmer, then reduce heat and let it gently bubble for 5 minutes, allowing the flavors to meld.

   ~5 min
6. 6

   Stir in fish sauce, lime juice, and brown sugar. Taste and adjust seasoning as needed.

   ~1 min
7. 7

   Add the cooked rice noodles to the curry sauce. Gently toss to coat. Stir in fresh basil and cilantro leaves until just wilted.

   ~2 min
8. 8

   Serve the curry noodles immediately, topped with the crispy shallots.