Name: Thai Red Curry Vermicelli Noodles with Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 8-10 ounces rice vermicelli noodles. More or less as preferred. Use angel hair vermicelli rice noodles for this recipe. It's light yet hearty at the same time.; 1 tablespoon oil. You need some oil to extract flavors from the garlic and curry paste. Use neutral oil like vegetable, canola, avocado, or coconut oil. No olive oil, as it will alter the flavors entirely.; 2 tablespoon garlic, minced; 2- 2 1/2 tablespoons red curry paste. Make your red curry paste or use store-bought curry paste. Adjust as needed toward the end of the recipe.; 1 can of coconut milk. (13.5 ounces). Use full-fat coconut milk, not light coconut milk. Coconut cream works, too, but cut the portion in half.; 4 cups fresh vegetables, chopped into bite-size pieces. Use a medley of your favorite vegetables for this recipe. Use your garden vegetables for even more fresh flavors and texture! These are some of my favorites: Bell peppers, green beans, snow peas, snap peas, baby corn, bamboo shoots, portello or shiitake mushrooms, and broccoli.; 2 cups stock or broth. Use vegetable stock for a vegetarian version. Chicken or beef stock is fine, too, but adjust the salt level with the chicken or beef stock as they tend to be more salty.; 1 tablespoon fish sauce. One of the key ingredients to add salty umami flavors. Adjust the fish sauce level as needed for this recipe.; 2 1/2 tablespoons sugar. This Thai red curry recipe uses white, Brown, or coconut sugar as a sweetener.; 1 tablespoon lime juice or tamarind paste. Add more as needed at the end before turning the stove off.; 3 kaffir lime leaves, julienned (2 tablespoons). More, if needed, for garnishing