I know in the midst of football and concert season, now at least, since this post has been in my draft box for several months now….that it’s hard to get into the kitchen and cook and eat a meal with my mate.
I miss cooking and having a regular life incredibly. I know soon I will be having a “lessons learned from football and concert and contest season” with Sir LAA. Traditional housewife isn’t a part of my life at home right now, and it’s something I’m really craving having during the upcoming holidays.
That said, this is a quick meal, throw in the pan and sit down with the man. Spicy enough to warm you up in winter, and exotic enough to make you feel like you didn’t just reheat leftovers. Enjoy!
Thai Red Curry Ramen
1 C carrots, large diced
2 C white button mushrooms, sliced
1 14 oz can coconut milk
4 C vegetable broth
2 packages of ramen noodles – one has to be chile lime shrimp flavored
½ of the chile lime shrimp packet of seasoning
1/2 C red onion, thinly sliced
1 T. red curry paste
2-3 C of chopped kale
3 T garlic, chopped
1 T ginger paste
1 T PB2 – powdered peanut butter or regular peanut butter
Place a large pot over medium-high heat. Add the oil and swirl around, then add curry paste, garlic, ginger and diced onion. Sauté until fragrant, about 2-3 minutes. Add vegetables and let them get soft.
Bring curry to a boil and reduce to a slight simmer.
Add the carrots. Cover and allow to simmer for 5 minutes. Stir occasionally.
Meanwhile bring a medium pot of water to a boil. Place ramen into boiling water and cook until al dente, drain and rinse under cold water. Place ramen into curry and turn off heat.
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