| Prep: 20 mins | Cook: 35 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 594 | 14g | 6g | 101g |
| sugars | fibre | protein | salt |
| 5g | 3g | 8g | 0.85g |
Why I Love Thai Spicy Curry with Wide Rice Noodles and Vegan Fish Balls
Despite my roots being firmly planted in Cuban and Spanish gastronomy, my heart beats to the rhythm of international cuisines. The recipe I’m about to introduce puts a spark in my soul every time I whip it up in the kitchen. The irresistible Thai dish known as Spicy Curry with Wide Rice Noodles and Vegan Fish Balls has the power to telegraph your taste buds straight to the vibrant streets of Bangkok.
A Twist on Traditional Thai
Why do I adore this recipe, you might ask? Well, it’s all about the interplay of flavours. The gentle sweetness of coconut milk, the fiery punch of red curry paste, the tangy zest of kaffir lime leaves, and the unique taste of vegan fish balls. Plus, the use of wide rice noodles adds a delightful chewy texture that rounds off this exotic feast in a memorable way.
Inspired by world-renowned chef Andy Rienstra, this recipe is a significant step outside my comfort zone. It’s a thrilling culinary adventure I love to embark on, proving that even though my culinary heart lies in Spanish and Caribbean cuisines, I am not afraid to push the boundaries and explore unfamiliar territories.
It’s in the Details
One of the many reasons I hold this delectable dish close to my heart is its intricate details. From the bruised lemongrass that adds a citrusy element, to the Thai basil leaves that grant aromatic depth, and finally the choice of using a vegan alternative for fish balls. All these little details coalesce into an authentic Thai experience that is effortlessly replicated in your own kitchen.
Alongside this, I’ve found immense joy in the process of finely slicing onions, cutting bell peppers into perfect strips, and mincing four cloves of garlic. There’s a beautiful rhythm to it that reminds me of my dance teaching days in Miami — it’s a culinary cha-cha-cha that keeps me coming back to this dish time and time again.
Every time I prepare this Spicy Curry with Wide Rice Noodles and Vegan Fish Balls, I am reminded of the shared joys of global cuisines and the unifying bond that food so magically weaves among us.
This delightful recipe holds a special place within the pages of Your Gourmet Guru, and I hope you’ll love every morsel of it just as much as I do. Bon appétit!
What You’ll Need
- 2 pounds of wide rice noodles
- 1 cup of Vegan fish balls
- 1 can of coconut milk (13.5 oz)
- 1/2 cup red curry paste
- 2 tablespoons of vegetable oil
- 1 white onion, finely sliced
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 2 green chillies, sliced
- 4 cloves of garlic, minced
- 1 piece of lemongrass, bruised
- 4 kaffir lime leaves
- 1 tablespoon of brown sugar
- 2 tablespoons of soy sauce
- 1 cup of Thai basil leaves
- 2 cups of vegetable broth
- Salt to taste
- Green onions for garnish
Method
Step One
In a large pot, boil the rice noodles according to the package instructions. Once cooked, drain, rinse under cold water, and set aside.
Step Two
In a separate pot, heat the vegetable oil over medium-high heat. Add the sliced onion, red and yellow bell peppers, green chillies, and minced garlic. Sauté until the vegetables are softened and the onions are translucent.
Step Three
Add the red curry paste to the pot, stirring it into the vegetables until they are coated. Continue to cook for another 2-3 minutes to cook off the rawness of the curry paste.
Step Four
Pour the can of coconut milk into the pot, stirring well to incorporate the curry paste. Add the bruised lemongrass, kaffir lime leaves, brown sugar, and soy sauce. Bring the mixture to a simmer.
Step Five
Drop the vegan fish balls into the simmering curry. Allow them to heat through for approximately 10 minutes.
Step Six
Pour in the vegetable broth and add salt to taste. Continue simmering the curry for another 10-15 minutes, or until it has reached your desired level of thickness.
Step Seven
Toss the cooked rice noodles in the curry, making sure they are well coated and heated through.
Step Eight
Just before serving, stir in the Thai basil leaves. Garnish with green onions and serve immediately. Enjoy your Spicy Curry with Wide Rice Noodles and Vegan Fish Balls!
