Spicy Mango Coconut Curry Noodles
Directions
- 1Blend the mango and coconut milk until smooth and set aside.
- 2Heat olive oil in a saucepan over medium heat.
- 3Add the onion and cook until soft.
- 4Stir in the garlic and ginger and cook for 1 minute until fragrant.
- 5Add yellow curry paste and cook for 30–60 seconds to bloom the spices.
- 6Pour in the mango coconut mixture, stir well, and simmer gently for 5–7 minutes.
- 7Add red and green bell peppers and simmer 3–4 minutes until slightly softened but still vibrant.
- 8In a skillet over medium-high heat, cook the broccolini in olive oil until lightly charred (2–3 minutes).
- 9Heat a small drizzle of olive oil in a skillet over medium heat.
- 10Add the noodles and toss 30–60 seconds until warmed through.
- 11Pour mango curry sauce into shallow bowls.
- 12Place noodles in the center, top with broccolini, and finish with green onion, Thai chilies, cilantro, sesame seeds, chili oil, and lime wedges.
Ingredients
- 1 pack EPIK Soy Linguine
- 1 bunch broccolini
- Green onion, sliced
- Thai chilies, thinly sliced
- Fresh cilantro
- Sesame seeds
- Chili oil
- Lime wedges
- Olive oil
- 1.5 cups frozen mango
- 1.5 cups coconut milk
- 1 tbsp olive oil
- 0.5 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 2 tbsps yellow curry paste
- 0.5 red bell pepper, cubed
- 0.5 green bell pepper, cubed
Equipment
saucepanskillet
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