Thai Red Curry Coconut Noodles
Ingredients
- 2 tbsp. vegetable oil
- 5 to 6 tbsp. Thai red curry paste, depending on spice preference
- 2 cloves garlic, minced or grated
- 2 tsp. fresh ginger, minced or grated
- 1 (13.5-oz) can full-fat coconut milk
- 3.5 c. water
- 1 lb. (16-oz.) rice noodles
- 2 medium bell peppers, thinly sliced
- 5 oz. sliced shiitake mushrooms
- 0.5 medium yellow onion, thinly sliced
- 1 c. cilantro leaves, divided
- 1 tbsp. kosher salt
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