I’ve been trying to broaden my horizons a bit in the kitchen lately. Ever since I made that delicious fish curry, I’ve wanted to delve deeper into curries and other ethnic flavors. That’s when my opera friend Meredith told me about one of her simple weeknight recipes she makes often that uses Thai red curry paste. I was totally intrigued, not only by the simplicity of the dish, but by how totally yummy it sounded. I’ve been waiting weeks for a free night to make this! Not only was it easy (and QUICK! It took less than 10 minutes!), it rocked!!! If you’ve never cooked with Thai red curry paste (or made your own), you’re missing out! If you’re looking for something different and simple for your weeknight dinner rotation, try this! You’ll love it!

Easy Weeknight Thai Stir Fry

1 package frozen stir fry vegetables (I used one with broccoli, cauliflower, carrots, snow peas, water chestnuts and red peppers but you can use anything you want. Fresh veggies would be ideal, obviously, but when you’re short on time, this is too easy!)
1 package vermicelli or rice noodles (rice also works great)
1-2 tablespoons Thai red curry paste (depending on how hot you like it)
3/4 cup coconut milk
1/4 cup water

Cook the noodles according to the package. In a large skillet over medium-high heat, cook the frozen vegetables in a little olive oil until thawed and hot. Whisk together the curry paste, coconut milk and water and pour over the vegetables. Add the cooked noodles and toss to coat.
Serves 2-4.

Recipe source: my friend Meredith

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13 Comments »

  1. Looks delicious! We’ve been doing a lot of stir-fry lately too. So quick and simple!

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    Comment by Karly — May 27, 2011 @ 9:53 AM

  2. Oooh, yum! :)

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    Comment by Jessica of My Baking Heart — May 27, 2011 @ 11:33 AM

  3. I have had an unopened jar of curry paste in my cabinet for a month now, I had it on my grocery list and when I got home with it I realized I could not remember why. It was some cooking blog that I came across in the middle of the night and forgot to save the recipe. Now it has purpose. Thanks. Have great holiday weekend.

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    Comment by thunja — May 28, 2011 @ 4:11 AM

  4. This is a beautiful dish and sounds delicious. You know my reluctance in wanting to cook with curry, but I might actually make this!

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    Comment by Mother — May 28, 2011 @ 6:43 PM

  5. It looks delicious. It doesn’t get much easier than this.

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    Comment by Barbara @ Barbara Bakes — May 30, 2011 @ 9:15 AM

  6. Oh, I do so love stir fry! And it’s always a plus when you’re trying out some new flavors. I only wish I could convince the family to open their minds and tastebuds enough to try this. Who am I kidding?! I’m making it anyway!

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    Comment by Kim — June 1, 2011 @ 6:47 AM

  7. I always struggle finding quick recipes that actually look good enough I want to cook them; this looks like it would do the trick, and well.

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    Comment by Bakerbynature — June 2, 2011 @ 6:12 AM

  8. I see curry paste everytime I go to the store and tell myself “don’t buy it until you know EXACTLY what you’re gonna use it for.” Just added it to the grocery list!

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    amy Reply:

    Yay!! Hope your enjoy it!!!

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    Comment by Julia — June 8, 2011 @ 11:57 AM

  9. I must’ve done something wrong. Although it looked amazing, it was very bland.

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    Natali Reply:

    Sadly, I had the same issue. Beautiful colors and smell! Very little flavor pay off though.

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    amy Reply:

    You can always up the red curry paste in the recipe. Add as much as you like to get the flavor you’re looking for.

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    Comment by Andrea — April 17, 2012 @ 8:05 PM

  10. Information. Privileged myself I discovered your web site by mistake, and i’m surprised why this kind of accident decided not to came into being before hand! I actually bookmarked the item.

    [Reply]

    Comment by Shopping List — September 12, 2013 @ 3:48 AM

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